Marwadi Pyaaz Besan ka Parantha | मारवाड़ी प्याज़ बेसन का परांठा | Sanjeev Kapoor Khazana

One of the most unusual fillings to enter into a paratha … besan and onion prepared in spices and herbs makes the paratha much more scrumptious.



3/4 cup gram flour (besan).
2 medium onions (pyaz), carefully sliced.
Ready-made parantha dough made using 1 cup entire wheat flour.
1 tbsp oil.
1 tsp cumin seeds.
1/4 tsp asafeotida (hing).
1 tsp sliced garlic.
1/2 tsp chopped ginger.
2 green chillies, sliced.
1 tsp red chilli powder.
1/2 tsp turmeric powder.
Salt to taste.
2-3 tbsps chopped fresh coriander leaves.
Entire wheat flour (gehun ka atta) for cleaning.
Ghee for applying.
Yogurt to serve.
Pickle to serve.


1. To make the stuffing, heat oil in a non-stick pan. Include cumin seeds and let them alter colour. Add asafoetida, garlic, ginger, and green chillies and sauté for 1 minute.
2. Include onion, mix and cook till golden brown. Include red chilli powder, turmeric powder and salt and mix well.
3. Add the gram flour and coriander leaves, mix and cook on medium heat for 6-8 minutes while stirring sometimes. Take the pan off the heat and permit the mix to cool totally.
4. Take a portion of the dough and shape it into a ball. Dust with whole wheat flour and location it on the worktop. Roll it into a little disc and things with a portion of the mixture. Bring the edges to the centre and press to seal.
5. Dust some more entire wheat flour and roll it into a disc.
6. Heat a non-stick tawa. Location the disc on it and cook on medium heat for 2-3 minutes. Flip, apply ghee and cook the opposite for 2-3 minutes as well. Turn again, use some ghee and cook for a few seconds.
7. Serve hot with yogurt and pickle.

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Marwadi Pyaaz Besan ka Parantha | मारवाड़ी प्याज़ बेसन का परांठा | Sanjeev Kapoor Khazana

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