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