Savory Besan Stuffed Paratha: A Delicious Grilled Indian Flatbread
40 minutes
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About Savory Besan Stuffed Paratha: A Delicious Grilled Indian Flatbread
Savor the irresistible aroma and taste of freshly grilled Besan Stuffed Paratha. Imagine biting into a warm, crispy flatbread, bursting with a savory spiced chickpea filling and the rich flavor of ghee.This delightful Indian flatbread is surprisingly easy to make, perfect for a quick breakfast, a leisurely brunch, or a satisfying snack any time of day. The fragrant blend of chickpea flour and herbs creates a truly unforgettable flavor.Follow our simple step-by-step instructions and helpful tips to achieve perfectly golden-brown and crispy parathas every single time. You'll be a paratha pro in no time!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Dough
- 2 cup Wheat Flour whole
- 2 tsp Clarified Butter ghee
- 2 cup Water as needed to make a smooth and stiff dough
For the Filling
- 1 cup Gram Flour besan
- 1 tbsp Chili Powder red
- 1 tsp Turmeric Powder
- 2 tbsp Ajwain Seeds
- 1 tsp Cumin Seeds
- 1 cup Coriander chopped
- 2 tbsp Oil for shallow frying, plus extra for kneading
For Grilling
- Clarified Butter as needed, for brushing; ghee
- Wheat Flour as needed, for dusting, whole
Instructions
- In a large bowl, combine the whole wheat flour, 2 tsp ghee and salt. Gradually add water, mixing continuously, until a smooth and stiff dough forms.
- Knead the dough for 5-7 minutes, adding a little oil to prevent sticking. This develops the gluten and makes the parathas softer. Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
- In a separate bowl, prepare the filling by combining the gram flour, red chili powder, turmeric powder, ajwain seeds, cumin seeds, a pinch of salt, 2 tbsp oil, and chopped coriander. Mix well.
- Divide the dough into lemon-sized balls. Roll each ball into a small, thin circle (chapati).
- Place a spoonful of the filling in the center of one chapati, leaving the edges clean. Top with another chapati and seal the edges by pressing firmly.
- Lightly dust the stuffed paratha with flour and roll it out gently into a larger circle.
- Heat a griddle or large skillet over medium heat. Brush with ghee.
- Place the paratha on the hot griddle and cook for 2-3 minutes per side, or until golden brown spots appear and the paratha is cooked through. Brush with ghee as needed while cooking.
- Cut the paratha into quarters and serve hot.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your liking by adding more or less chili powder or using a milder variety.
- If you're short on time, you can use pre-cooked chicken, just be sure to add it towards the end of the cooking process to heat through.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 274kcalCarbohydrates: 49gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 44mgPotassium: 308mgFiber: 10gSugar: 1gVitamin A: 875IUVitamin C: 1mgCalcium: 39mgIron: 3mg
Reena Andavarapu
Articles: 6
4 Comments
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Such a beautiful dish! Can’t wait to try it.
Great recipe! I’m eager to try it.
Absolutely mouthwatering! Great share.
This looks so inviting! Thank you.