In today's video we explain how to cook Besan ka Paratha which
can also be called Besan ka Lachha Paratha. We will explain the recipe in Hindi
with English subtitles. It is one of the lesser known Indian recipes which is
simple and easy to prepare. Kids and
adults alike would love its taste and may carry it in their tiffin boxes as the
paratha lasts for around 2 days (unrefrigerated).
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Recipe procedure –
Ingredients (for 2 paratha)
1.
Besan - 2
tsp
2.
Wheat flour – as per 2 rotis
3.
Laal mirch – ½ tsp
4.
Haldi – ¼ tsp
5.
Namak (salt) – ½ tsp
6.
Ajwain – ¼ tsp
7.
Jeera – ½ tsp
8.
Kasoori Methi – ½ tsp
9.
Podhina – ¼ tsp
10.
Heeng – 2 pinches
11.
Edible oil
Cooking procedure –
Step 1 – Prepare masala for the Paratha
a.
Take 2 tsp of Besan in a bowl
b.
Mix the following spices as per the above
mentioned measurements into the bowl – Laal mirch, haldi, namak, ajwain, jeera,
kasoori methi, podhina, heeng. Mix the spices together thoroughly
c.
Add 2.5 tsp of edible oil into the mixture to
make it a little wet. Make sure that the consistency of the mixture does not
become runny.
Step 2 – Roll one piece of wheat dough
a.
Take a piece of wheat dough – about the same
size as that for a regular roti
b.
Roll the dough into a circle of the same
thickness as a roti
c.
Put half of the masala prepared on top of the
rolled dough and spread it around evenly
d.
Now roll the roti inwards into a cylinder
keeping the masala inside and then roll the cylindrical dough further into a
circle.
e.
Now again roll the dough to prepare a roti. Make
sure to roll it gently to avoid spillage of the besan ka masala. The uncooked
paratha is now ready.
Step 3 – Cook the paratha
a.
Now put the rolled paratha on the tawa and let
it cook
b.
Once the lower part of the paratha gets
semi-cooked turn it over and apply oil on it
c.
Now turn the paratha again to apply oil on it
and cook both the sides further till the paratha gets brown patches showing
that it is cooked. Oil will give the paratha lots of layers and that’s why its
also called lachcha paratha.
Serving
procedure –
Besan
ka paratha is best served along with tomato ketchup or raw onion or any pickle
or sabji. Once cooked, the paratha can easily last for 2 days.
Advice
–
Cook
the paratha on medium flame to make sure that the oil inside the masala gets
enough time to slowly cook several layers into the paratha.
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