Rajasthani Besan Paratha Recipe: Crispy and flavourful Rajasthani Besan Paratha is perfect for winters. Made of gram flour, spices and desi ghee, this paratha is strong in taste and also good for digestion. Do try it at home with easy recipes and tips!
Rajasthani Besan Paratha: In the winter season, when the aroma of hot parathas captivates the mind, people in North India often eat paratha made of potato, paneer, fenugreek and radish in winter. In such a situation, if you want a different taste then try Rajasthani Besan Paratha which has a taste which makes everyone crazy. Mildly spicy, completely crispy on the outside and soft on the inside – this paratha is healthy and quick to prepare. The special thing is that it can be eaten with curd, chutney, garlic chutney or pickle. Let us know its easy recipe and special tips to make perfect crispy.
Ingredients
- Wheat flour – 2 cups
- Salt – as per taste
- 1 tablespoon oil
- Gram flour – 1 cup
- Oil – 2 tsp
- Asafoetida – a pinch
- Cumin – ½ teaspoon
- Turmeric – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Mango powder – ½ teaspoon
- Salt – as per taste
- Green Coriander – 1 tbsp (chopped)
- Green chilli – 1 (finely chopped)
Recipe
- First of all, mix salt and oil in wheat flour and knead a slightly stiff but soft dough and let it set for 10 minutes.
- Now heat 2 teaspoons oil in a pan. Add cumin and asafoetida in it. Fry the onion in thin and long pieces in hot oil.
- Once the onion is fried, add gram flour and fry on low flame till it becomes light golden. When the aroma starts coming, then mix turmeric, red chilli, coriander, dry mango powder, salt and green coriander, turn off the gas and let the mixture cool down.
- Now take a ball of dough and roll it lightly, add gram flour stuffing into it and roll it into a round paratha.
- Heat the pan and fry the paratha. Apply a little oil on both sides and cook on medium flame until it becomes crispy and golden.
Read this also- Rajasthani Food Recipes: Gatte Ki Sabzi Recipe, prepare it in Rajasthani style like this
Tips to make perfect crispy gram flour paratha
- Fry the gram flour on low flame, otherwise it will taste raw.
- Fill the paratha only when the stuffing is completely cooled.
- Keep the flame of the gas medium – on low flame the paratha may become hard and on high flame it may remain raw inside.
- Adding a little oil to the flour makes the paratha very flaky and crispy.
- While rolling the paratha, do not make it too thin, otherwise the stuffing may come out.
Read this also- Papad Ki Sabji: If you don’t feel like making pulses and vegetables, then prepare this Rajasthani dish in 10 minutes.