Rashmi Saini from New Jersey, USA.
Please try and send me your feedback to rashi_shar@yahoo.com
Besan Paratha
Ingredients
The Filling for the Parantha:
1TB spoon gram flour (Besan)
2 tsp Vegetable Oil
3-4 dry mint leaves, Salt, and Red powdered pepper as per taste.
For the cover:
Make dough out of wheat flour as you would do for any parantha.
Method:
- Mesh the mint leaves ( you can do it using your fingers only)
- In a small bowl take besan, add salt, red chilli, dry meshed mint leaves and oil to dissolve the mixture.
- Make sure the mixture is totally dissolved if not add some more oil and make a thick paste.
- Now roll out the dough in the same way as you are suppose to make chapaty.
- Put half tsp of the besan mixture on it and spread it onto whole chapaty.
- Now fold the whole chapaty as if you were making a French Roll, making your besan should not leak out from anywhere (fold internally tight, but slowly)
- The roll you have, will be a linear roll, now fold that same roll internally to give it round shape making sure to fold in the corners first so that the besan mixture shouldn’t come out (that’s the whole point).
- Your final roll of the dough should look the same way as you had your original dough (round) to make chapaty expect more yellowish due to besan color.
- Roll out the dough again same way as chapaty.
- Put it on the pan and shallow fry as you do in the case of any parantha. Serve hot with yogurt, tea or milk. The above ingredients will make 4 nice size paranthe.
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