Besan Paratha is highly nutritious gram flour bread popular in Punjabi cuisine..The paratha was first conceived in ancient Punjab (which now forms eastern-Pakistan and northern India), but soon became popular all over South Asia and is now available in every South Asian region..A paratha can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea..I have added frozen methi leaves instead of coriander leaves as the recipe from
here says, also i skipped onion else i followed the same, we enjoyed having this healthy nutritious flat bread with Mango thokku (grated mango pickle), spicy side dish n thick curd..This is my entry for
RCI-Haryana, guest hosted by EC of Simple Indian Food, event started by
Lakshmi of Veggie Cuisine...also to
Garnishing Tips N Technique for Indian foods by Food Fanatic..goes even to
JFI-Wheat guest hosted by Roma, event started by
Indira...
1/2cup Besan (Gram Flour)
1cup Wheat flour
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
4 pinches Asafetida
1/2 tsp Cumin seeds
Handful of Methi leaves
1/4cup All purpose flour for dusting
Salt to taste
Ghee or oil
Mix all the ingredients except ghee or oil in a bowl n leave them aside for half an hour...divide the dough into equal portions, dust the dough balls with all purpose flour while rolling instead of wheat flour, coz wheat flour will get burned while cooking the parathas and roll them as circles..drizzle half a tsp of oil r ghee n cook the paratha on both sides until they get cooked well..
Serve the Besan and methi paratha with pickles r curds!! Nutritious Flat bread na!!!
Goes to
Original Recipes by Lore of Culinarty...
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