Malai Besan Paratha Recipe: Creamy Indian Stuffed Flatbread
25 minutes
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About Malai Besan Paratha Recipe: Creamy Indian Stuffed Flatbread
Indulge in the comforting taste of Malai Besan Paratha, a creamy Indian stuffed flatbread that evokes cherished childhood memories. This recipe, inspired by my mother's loving kitchen, combines soft whole wheat dough with a rich filling of fresh cream, chickpea flour, and aromatic spices. Perfect for a cozy brunch, satisfying lunch, or heartwarming dinner.Each bite of this Malai Besan Paratha is a delightful journey of textures and flavors. The flaky layers of the paratha perfectly complement the smooth, savory cream and besan filling. This recipe is surprisingly simple to make, bringing a taste of home to your table with minimal effort.Whether you're a seasoned cook or a kitchen novice, this step-by-step guide will empower you to create this nostalgic treat. Get ready to experience the warmth and deliciousness of homemade Malai Besan Paratha!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Dough
- 2 cup Wheat Flour atta, whole
- 1 tsp Salt
- 1/2 tsp Carom Seeds ajwain
- 3/4 - 1 cup Water as needed to form a soft dough
For the Filling
- 1 tbsp Cream fresh
- 2 tbsp Gram Flour besan, gram flour
- 1 Onion finely chopped, medium size
- 1 tsp Chili adjust to taste, finely chopped, green
- 1 tbsp Coriander finely chopped (dhania), fresh
- 1/2 tsp Chili Powder adjust to taste, red
- 1 tsp Salt adjust to taste
For Cooking
- 2 tbsp Clarified Butter clarified butter, or oil
Instructions
Prepare the Dough
- Combine whole wheat flour, salt, and carom seeds in a bowl. Gradually add water, kneading until a soft, pliable dough forms. Cover and let rest for at least 20-30 minutes.
Make the Filling
- In a separate bowl, mix together fresh cream, chickpea flour, chopped onion, green chili, coriander, salt, and red chili powder. Adjust the consistency; add more chickpea flour if it's too loose.
Assemble and Cook the Paratha
- Divide the dough into 6 equal portions. Roll each portion into a small circle. Spread a thin layer of ghee on the circle.
- Place a spoonful of the filling in the center. Bring the edges of the dough together to enclose the filling, shaping it into a ball. Gently flatten the ball into a paratha using a rolling pin.
- Heat a lightly oiled griddle or tawa over medium heat. Cook the paratha for about 30 seconds per side, then spread a little ghee on each side and cook until golden brown and cooked through.
Serve
- Serve hot Malai Besan Paratha with yogurt, pickle, or chutney of your choice.
Recipe Notes
Expert Tips for Perfect Malai Besan Paratha
- For extra flaky layers, gently roll and press the dough before adding the filling.
- Don't overfill the paratha; too much filling can make it difficult to seal and cook properly.
- Adjust the amount of green chilies and red chili powder to your preferred spice level.
- If the dough is too sticky, add a little more flour. If it's too dry, add a teaspoon of water at a time.
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Recipe Nutrition
Calories: 301kcalCarbohydrates: 50gProtein: 7gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1140mgFiber: 2gSugar: 1g
Meera Girdhar
Articles: 98
3 Comments
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Wow, this looks fantastic!
This is perfect! Can’t wait to taste it.
This is delightful! Thanks for the recipe.