Besan Paratha with Mango Pickle

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the whole wheat flour, chickpea flour, finely chopped onion, green chilies, grated ginger, coriander leaves, carom seeds, turmeric powder, red chili powder, garam masala, and salt.
   • Mix all the dry ingredients thoroughly with a spoon or your hands to ensure even distribution of spices.
   • Add 1 tbsp of ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This step (moyan) makes the parathas softer.
   • Gradually add lukewarm water, a little at a time, and knead to form a soft and pliable dough. The dough should be smooth, not sticky or stiff. This process will take about 7-8 minutes.
2. 2

   Rest the Dough

   • Apply a few drops of ghee or oil on the surface of the dough to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20 minutes. This allows the gluten to relax, making the parathas easier to roll and softer.
3. 3

   Shape and Roll the Parathas

   • After the resting period, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one dough ball, flatten it between your palms, and dust it lightly with dry whole wheat flour.
   • Place it on a rolling board (chakla) and roll it out into a circle of about 6-7 inches in diameter. Try to maintain an even thickness throughout.
4. 4

   Cook the Parathas

   • Heat a flat pan (tawa) over medium heat. The tawa should be hot but not smoking.
   • Carefully place the rolled paratha onto the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
   • Flip the paratha using a spatula. Cook the other side for about a minute until light brown spots appear.
   • Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly. Flip it again.
   • Gently press the paratha with the back of the spatula, especially around the edges, to help it cook evenly and puff up. Cook for 30-45 seconds until it's golden brown and crisp.
   • Apply ghee to the other side, flip, and repeat the process.
   • Remove the cooked paratha from the tawa and place it in a casserole or on a plate lined with a kitchen towel to keep it warm and soft.
5. 5

   Serve

   • Repeat the rolling and cooking process for all the remaining dough balls.
   • Serve the Besan Parathas hot with plain yogurt (dahi), Indian pickles (achaar), mint chutney, or a dollop of white butter.