This original Tarla Dalal recipe can be viewed for free

Besan Paratha

by Tarla Dalal

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Looking for something to serve with hot Tinda Masala, page 51? Try these tasty Parathas, stuffed with roasted besan and simple yet tasty spices like green chillies. Whole wheat flour is a healthy option over refined flour as it is rich in fibre, iron and vitamin B complex.

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Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Makes 5 parathas
Show me for parathas

Ingredients

For the dough
1 cup whole wheat flour (gehun ka atta)
1 1/2 tsp low fat curds (dahi)
salt to taste

To be mixed into a stuffing
1/2 cup roasted besan (Bengal gram flour)
1 tsp ginger-green chilli paste
1/4 cup finely chopped coriander (dhania)
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling

Method

For the dough

Combine all the ingredients in a bowl and knead into a soft, smooth dough using water only if required.
Divide the dough into 5 equal portions. Keep aside.

How to proceed

Divide the stuffing into 5 equal portions. Keep aside.
Roll one portion of the dough into a circle of 75 mm. (5") diameter.
Spread one portion of the stuffing in an even layer on the circle and roll into a cigar-shape.
Press and roll again into a spiral like a chakli.
Roll out again into a circle of 125 mm. (5") diameter, using whole wheat flour.
Cook on a hot non-stick tava (griddle), until both sides are golden brown.
Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
Repeat with the remaining dough and the stuffing to make 4 more parathas.
Serve hot.