Feb 21, 2013

Besan - Whole Wheat Parathas

Besan – Whole wheat  Parathas - A delicious parathas, best with pickles, curd .
Makes: 8


Please use same measuring cup to measure wholewheat , besan (grasm flour) and water.

1 cup / 200 ml wholewheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity

½ cup 950 ml)  besan (gram flour), sieve gram flour)

1/2 teaspoon salt

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

¼ teaspoon amchur powder (dried mango powder)

2 tablespoon chopped coriander leaves (or  a mix of mint and coriander leaves)

¾ cup water (depending upon the texture of the whole wheat and besan – ½ to ¾ cup + 1 – 2 tablespoon)

6 – 8 teaspoon ghee / oil


In a wide bowl, mix all the ingredients except the water and oil.

Add the water little at a time (first start with 1/2 cup water and later adjust with 1 – 3 tablespoon water) and make a soft dough like chapatti dough.  Cover and keep aside for half an hour. Divide the dough into 8  equal portions / balls.

These recipe steps are adapted from ‘’ Rotis and Naans by Purobi Babbar”

Roll out into thin chapatis of  5 - inch diameter with the help of a dry flour.

Now smear a little ghee, with a spoon on the roti (the upper surface only) and fold it over into a semi circle.

Smear some more ghee over the upper surface and fold it the second time. Double fold it length ways press it gently with fingers and roll into a round circle making the edges thinner than centre.

Place it on a hot griddle, turn over once and smear with ghee / oil again.

Cook for few seconds, turn over again and smear the other side with ghee  / oil as well.

Cook for further few seconds until the paratha is golden brown on both sides. Serve hot.

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