Besan Pyaaz Ka Paratha | Easy Breakfast Recipe | स्वादिष्ट बेसन प्याज़ का पराठा | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Make a soft dough from the wheat flour, salt and water, knead well, then knead in 1 tsp ghee until smooth.
2. Shape into a ball, coat the top with a little ghee, cover with a damp cloth and rest for 15 to 20 minutes.
3. Chop the green chilli, ginger and onion coarsely in a chopper, so they are not too fine.
4. Coarsely crush the coriander and fennel seeds in a mortar and pestle.
5. Heat 2 tsp ghee in a pan, add the crushed coriander and fennel seeds, crushed ajwain and cumin seeds and roast briefly.
6. Turn off the heat, sieve the besan into the pan, then return to low heat and roast slowly, stirring, until slightly deeper in colour and fragrant.
7. Let the roasted besan cool to room temperature.
8. Mix in the chopped onion mixture, salt, Kashmiri red chilli powder, coriander powder, garam masala, dry mango powder, roasted kasuri methi powder, black salt and fresh coriander. Let the salt draw out moisture from the onion. The filling is ready.
9. Shape: for the first method, make a 67 g dough ball into a tight round, cup it into a bowl shape, add about 50 g filling, seal, dust with flour and roll into a paratha. For the second method, split the dough into two equal balls, roll each slightly thick, place filling on one disc, top with the other, seal the edges, dust with flour and roll out into a paratha.
10. Heat a tawa on high, grease it with ghee and wipe it, dust with a little flour and wipe. Cook the paratha on medium-high, pressing gently, until light brown spots appear. Flip and cook the other side the same way. Brush both sides with ghee and cook until evenly golden.

Summarized from Your Food Lab's video. Watch it for the details.

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