Besan ka Paratha

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INGREDIENTS:
1 cup wheat flour /  Gehun ka atta
1/2 cup besan / gram flour
1/2 tsp turmeric powder / haldi
2 tsp Red chilli powder
1 tsp cumin seeds / jeera
1/2 tsp ajwain / carom seeds
Salt to taste
1/2 tsp garam masala powder
1/4 tsp asafoetida / hing powder
2 tsp kasuri methi / dry fenugreek leaves
Oil 4 + 1 tblsp + to cook

 PROCEDURE:

  • Put wheat flour in a bowl , add salt and mix, knead into a soft dough adding water (around 1/2 cup )
  • Keep the dough covered for 20 mins
  • Put the besan in a bowl, add haldi, salt to taste ,red chilli pdr,jeera,ajwain,garam masala pdr,hingkasuri methi and mix well
  • Heat 4 tblsp oil in a small pan till smoking point
  • Pour the hot oil over the besan mixture, you can see the bubbles in that mixture , and becomes like a thick paste
  • Devide the dough into ortions and make balls
  • Roll each ball into thick roti, take one tblsp besan paste and spread all over the roti
  • cover it and roll agin into paratha 
  • Heat tava and cook parathas adding oil , both the sides until they turn browna nd crisp.
  • Serve hot with curd and pickle.
  • Mix the mixture well 
TO MAKE LAHSUN KI CHUTNEY  YOU NEED:

INGREDIENTS:
2 tsp red chilli powder
1 tsp jeera / cumin seeds
8 peeled garlic cloves
Salt to taste
2 tblsp oil

PROCEDURE:

  • In a mixer jar put red chilli powder, jeera,garlic cloves and salt
  • Add water and blend into a smooth paste
  • Heat oil in a pan and add the chilli paste and cook 
  • Cook it till  oil leaves the sides of the pan
  • Turn off the flame and let it cool
  • Store the chutney in an airtight container
  • If you are using it more than 2-3 days refrigerate it.
  • Serve this chutney with roti or parathas.

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