Besan Pyaaz Ka Paratha | Easy Breakfast Recipe | Crispy & Flavorful Paratha | Chef Sanjyot Keer

Besan Pyaaz Paratha 🫓✨ Crispy on the outside and soft inside, this Besan Pyaaz Paratha is filled with a flavour-packed gram flour and onion stuffing. It’s quick, satisfying, and perfect for breakfast or even an evening snack. Made using simple everyday ingredients, this is a recipe you’ll truly enjoy making at home. The full written recipe is given below. Happy Cooking! ❤️ Upgrade your kitchen with a sleek stainless steel masala dani that keeps your spices fresh and organized. Shop now: Amazon: https://amzn.in/d/0eL0ESDW Website: https://curaahome.com/products/curaa- Besan Pyaaz Ka Paratha Prep Time: 10–15 minutes Cooking Time: 15–20 minutes Serves: 3–4 people Ingredients Dough: 1 cup wheat flour A pinch of salt Water as required 1 tsp ghee ½ tsp ghee (for greasing) Filling: 1 green chilli (roughly chopped) ½ inch ginger (roughly chopped) 2 small onions (roughly chopped) ½ tsp coriander seeds ¼ tsp fennel seeds 2 tsp ghee ¼ tsp ajwain (crushed) ½ tsp cumin seeds ¼ cup besan Salt to taste ½ tsp Kashmiri red chilli powder 1 tsp coriander powder A pinch garam masala ½ tsp dry mango powder ¼ tsp kasuri methi powder A pinch black salt Fresh coriander (chopped) Ghee for cooking Method Start by preparing the dough. In a bowl, mix wheat flour and salt. Add water gradually and knead into a soft dough. Add ghee and knead again until smooth. Cover with a damp cloth and let it rest for 15–20 minutes. For the filling, coarsely chop green chilli, ginger, and onions. Lightly crush coriander and fennel seeds. Heat ghee in a pan, add the crushed spices, ajwain, and cumin seeds. Let them roast briefly. Add besan and roast on low flame until aromatic and slightly darker in colour. Transfer to a bowl and let it cool. Once cooled, add chopped onion mixture, salt, red chilli powder, coriander powder, garam masala, dry mango powder, kasuri methi, black salt, and fresh coriander. Mix well; the besan will absorb the moisture from the onions. For shaping, either stuff the filling inside a dough ball and roll it out, or place the filling between two rolled dough discs and seal the edges. Heat a tawa, cook the paratha on medium flame, flipping until both sides have light brown spots. Apply ghee and cook until golden and crispy. Serve hot with curd, pickle, or butter.