Besan Pyaaz Ka Paratha | Easy Breakfast Recipe | स्वादिष्ट बेसन प्याज़ का पराठा | Chef Sanjyot Keer

Besan Pyaaz Paratha, filled with a super delicious besan and onion stuffing and cooked till nicely crisp with that comforting, perfect paraha texture. 🫓✨ It’s flavourful, filling, and makes for a quick, satisfying breakfast or even an evening snack. Made with simple ingredients, and something you’ll truly enjoy making at home. I hope you like this recipe, the full written recipe is mentioned below in the description. Happy Cooking! ❤️ A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️ 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: Cooking time 15-20 minutes Serves: 3-4 people Ingredients: Dough WHEAT FLOUR | गेहूं का आटा 1 CUP SALT | नमक A PINCH WATER | पानी AS REQUIRED GHEE | घी 1 TSP GHEE | घी ½ TSP (for greasing) Besan Pyaaz filling GREEN CHILLI | हरी मिर्च 1 NO. (ROUGHLY CUT) GINGER | अदरक 1/2 INCH (ROUGHLY CUT) ONION | प्याज़ 2 SMALL SIZED (ROUGHLY CUT) CORIANDER SEEDS | धनिया 1/2 TSP FENNEL SEEDS | सौंफ 1/4 TSP GHEE | घी 2 TSP AJWAIN | अजवाइन 1/4 TSP (CRUSHED) CUMIN SEEDS | जीरा 1/2 TSP BESAN | बेसन 1/4 CUP SALT | नमक TO TASTE KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP CORIANDER POWDER | धनिया पाउडर 1 TSP GARAM MASALA | गरम मसाला A PINCH DRY MANGO POWDER | अमचूर पाउडर 1/2 TSP ROASTED KASURI METHI POWDER | कसूरी मेथी पाउडर 1/4 TSP BLACK SALT | काला नमक A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) GHEE | घी AS REQUIRED (for cooking paratha) Method: Start by making the dough. Take a large bowl and add wheat flour and salt. Gradually add water and bring everything together into a soft dough, then knead well for 4–5 minutes until well combined, and smooth. Add ghee and knead once more until the dough is soft and smooth. Shape into a ball, apply a little ghee on top so the surface doesn't dry out, cover with a damp cloth, and let it rest for 15–20 minutes. By the time the dough rests, prepare the filling. Add roughly cut green chilli, ginger, and onions to a chopper and chop them, keep it slightly coarse, not too fine, otherwise the onion will release too much water. In a mortar and pestle, lightly crush the coriander seeds and fennel seeds, you want them coarse, not powdered. Heat ghee in a pan and once warm, add the crushed coriander and fennel seeds, crushed ajwain, and cumin seeds. Let them roast briefly. Switch off the flame and sieve the besan directly into the pan. Turn the flame back on to low and roast the besan slowly, stirring continuously, until it deepens slightly in colour and turns fragrant. Transfer the roasted besan to a large bowl and let it come to room temperature. Once cooled, add the chopped onion mixture, salt, Kashmiri red chilli powder, coriander powder, garam masala, dry mango powder, roasted kasuri methi powder, black salt, and fresh coriander. Mix gently, the salt will draw out moisture from the onion which the besan will absorb beautifully. The filling is ready. Now for shaping, there are two ways to do this. For the first method, take a 67 gram dough ball and shape it into a tight round. Then cup it from the underside to create a small bowl shape and add about 50 grams of filling into it. Pinch and seal the sides carefully, shape it gently, dust with dry wheat flour and roll it out into a paratha. If the sides start to open while rolling, seal them and continue. For the second method, divide the same sized dough ball into two equal portions. Shape both into round balls and roll each one out slightly thick, not as thin as a chapati. Place the filling on one rolled out disc, then place the second disc on top and press the edges together to seal. Dust with wheat flour on both sides and roll out into a paratha. To cook, heat a tawa on high flame and once hot, apply ghee and wipe it across the surface. Sprinkle a little dry wheat flour and wipe that too. Carefully place the paratha on the tawa and cook on medium high flame, pressing gently as it cooks, including along the sides, until light brown spots appear. Flip and cook the other side the same way. Once both sides have cooked through, apply ghee on both sides and cook again until evenly golden and done. Our crispy, flavourful Besan ka Paratha is ready. #YFL #SanjyotKeer #besanpyaazparatha #paratharecipe #paratha Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:09 Dough Preparation 1:20 Filling Preparation 3:05 Paratha Shaping Method-1 7:19 Paratha Shaping Method-2 9:21 Cooking Process 11:04 Plating 12:58 Outro 14:01