Stuffed Rajasthani Besan parantha

Name: Stuffed Rajasthani Besan parantha
Cuisine: Indian
Ingredients: 100 gm Wheat flour; 50 grams Besan /gram flour; 1 spoon Dry mango powder; Pinch hing; 1/2 tsp Chilli powder; 1/2 tsp Saunf; to taste Salt; For shallow frying Ghee; Handful Chopped coriander; 1/2 tsp Turmeric powder; 1 " Ginger; 1-2 Chilli green chopped

Somika Kashyap. @cook_13778290

Agra

#MMC
Post 7

Somika Kashyap. @cook_13778290

Agra

#MMC
Post 7

Saved

Ingredients

100 gmWheat flour
50 gramsBesan /gram flour
1 spoonDry mango powder
Pinchhing
1/2 tspChilli powder
1/2 tspSaunf
to tasteSalt
For shallow fryingGhee
HandfulChopped coriander
1/2 tspTurmeric powder
1 "Ginger
1-2Chilli green chopped

Saved

Steps

1

Add ½ tsp of salt into the wheat flour followed by 2 tbsp of oil. Add water in small portions and knead soft dough as required for making paranthas.For this, heat a pan with 2-3 tbsp of oil. When oil is heated sufficiently, add asafoetida and cumin seeds into it. Add coriander powder, green chillies, ginger and chickpea flour into it. Keep stirring continuously and roast the chickpea flour.Now add red chilli powder, dry mango powder, chopped green coriander and salt. Mix everything
2

Chickpea flour stuffing is now ready. Turn off the flame. Transfer it to a plate. Allow it to cool down completely.Grease the hand with some oil and knead the dough again. Pinch lemon sized dough ball and roll it between the palms. Dust it with some flour and roll it into round poori Place 2-3 tbsp of stuffing on the poori. Close the stuffing nicely. Dust the stuffed dough ball with some flour and roll it out into thick parantha with the help of a rolling pin.Heat a griddle and spread some oil.
3

Place the rolled parantha on the griddle.Pour some oil on it and spread it evenly. Again flip the side and apply oil on other side as well. Now put the flame on low and roast the parantha.Parantha is now roasted aptly. Transfer it on a plate. Similarly, stuff, roll and roast the rest of the paranthas until the dough is utilized completely.Serve this crispy and delectable besan stuffed parantha with the side assortment curd, chutney, pickle or any gravy
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Sauce.
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