Marwadi Pyaaz Besan ka Parantha | मारवाड़ी प्याज़ बेसन का परांठा | Sanjeev Kapoor Khazana

One of the most unusual fillings to go into a paratha… besan and onion cooked in spices and herbs makes the paratha even more delectable.

MARWADI PYAZ BESAN KA PARANTHA

Ingredients

¾ cup gram flour (besan)
2 medium onions (pyaz), finely chopped
Ready-made parantha dough made using 1 cup whole wheat flour
1 tbsp oil
1 tsp cumin seeds
¼ tsp asafeotida (hing)
1 tsp chopped garlic
½ tsp chopped ginger
2 green chillies, chopped
1 tsp red chilli powder
½ tsp turmeric powder
Salt to taste
2-3 tbsps chopped fresh coriander leaves
Whole wheat flour (gehun ka atta) for dusting
Ghee for applying
Yogurt to serve
Pickle to serve

Method

1. To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and let them change colour. Add asafoetida, garlic, ginger, and green chillies and sauté for 1 minute.
2. Add onion, mix and cook till golden brown. Add red chilli powder, turmeric powder and salt and mix well.
3. Add the gram flour and coriander leaves, mix and cook on medium heat for 6-8 minutes while stirring occasionally. Take the pan off the heat and allow the mixture to cool completely.
4. Take a portion of the dough and shape it into a ball. Dust with whole wheat flour and place it on the worktop. Roll it into a small disc and stuff with a portion of the mixture. Bring the edges to the centre and press to seal.
5. Dust some more whole wheat flour and roll it into a disc.
6. Heat a non-stick tawa. Place the disc on it and cook on medium heat for 2-3 minutes. Flip, apply ghee and cook the other side for 2-3 minutes as well. Flip again, apply some ghee and cook for a few seconds.
7. Serve hot with yogurt and pickle.

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