Besan Stuffed Paratha And Roti
The besan stuffed roti can be baked or made as a paratha.
| Dal Bati recipe | Makkai Roti | Aloo Poori
Recipe type: Reduced Fat, cholesterol free
Preparation time: 30 minute
Ingredients:
- Besan 1 cup
- Onion 1 large, very finely chopped
- Green Chili or Capsicum, finely chopped 1 Tbsp
- Coriander Leaves, finely chopped, 1 Tbsp
- Whole wheat flour 2.5 cup
- Canola Oil
- Water
Spices:
- Salt to taste
- Red chili Powder 1 tsp
- Garam masala 1/8 tsp
- Cummin seeds 1/8 tsp
Directions
- Take wheat flour in a wide plate and slowly add water mixing the flour with fingers. Knead into a dough. Cover with damp cloth and keep aside.
Besan Masala for Stuffing: - Put a deep non sticking skillet on medium heat. Pour 1 tsp oil. When the oil gets hot, add cummin seeds. After half a minute add chopped onion and chili. Stir well for 5-7 minutes.
- Add besan and spices into the skillet of step 2, and lower the heat. Cook the besan turns light brown, about 12 minutes. Add coriander leaves and mix well.
Besan Roti:
- Make small balls (size about 2 inch diameter) of wheat flour dough. Roll one ball by a rolling pin to a size of about 4 inch diameter roti. Place 2 tsp of besan masala at the center of the roti. Hold the roti at 4-5 points at its rim, bring close at the center and press the points with each other. This will result into a ball of size 2 inch. Press this ball with your palm gently. This step is to make a wheat flour ball with besan masala stuffed in.
- Roll the stuffed ball of step 4 to a size of about 6-7 inch.
- Cook the roti on a tava or bake it in a grill. Preheat the grill to 200 deg C. Bake for 3-4 minutes.
- To make paratgha, warm a thick griddle and spray oil. Shallow fry the rolled rotis of step 5 using oil spray on both sides till crisp.
Tips:
- If you are unable to roll a stuffed dough, you stuff the besan masala in between two rolled roties and seal the rim.
- This is a very convenient and tasty item for picnics.