It comes under the category of stuffed Paratha. The stuffing is prepared with Besan (Chick Pea Flour) and various spices.
To prepare dough:
- 2 cups whole wheat flour
- 1 tsp salt
- 2 tbsp cooking oil
- Warm water to knead
To pan fry:
- 2 cups besan
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp chat masala powder
- ½ tsp garam masala
- ½ tsp dry ginger powder
- ½ tsp methi (fenugreek) powder
- ½ saunf powder (fennel seeds)
- ¼ tsp asafetida powder
- Salt to taste
- 4 tbsp cooking oil
To pan fry:
- 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas
- Mix wheat flour, salt and 2 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
- In a bowl, mix all dry ingredients required for stuffing. Add cooking oil to this and mix until the besan flour resembles breadcrumbs.
- Follow Making Paratha - Method II
- Divide wheat dough into equal balls. Dust lightly the rolling surface and roll each ball into 10-inch disc. Spread besan mix on the disc evenly and generously. Fold disc into a finger shaped structure. Coil this finger into a spiral structure (blob).
- Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter.
- Heat a griddle and put a paratha over it. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve with Butter Milk, Aloo curry and pickle.