This paratha features a rich, nutty flavor from slowly toasted chickpea flour (besan). Blended with unbleached flour, garam masala, and ghee, the dough becomes a unique half-pastry, half-bread. While it requires extra time for resting and chilling, it’s perfect for a special brunch or meal.
• Prep time: 40 minutes
• Dough resting/chilling time: 1.5 hours (or up to 24 hours)
• Cook time: 1 hour
• Yield: 12 parathas
Ingredients
• 1.5 cups (145 g / 5.1 oz) sifted chickpea flour (besan)
• 1.5 cups (175 g / 6.2 oz) unbleached white flour
• 2 tsp (10 ml) baking powder
• 0.5 tbsp (7.5 ml) salt
• 0.5 tbsp (7.5 ml) garam masala
• 3 tbsp (45 ml) finely chopped fresh dill or fennel
o Alternatively: 0.5 tbsp (7.5 ml) crumbled dried herbs
• 2 cups (480 ml) melted ghee, divided (for dough and frying)
• 1 cup (240 ml) warm water (100°F / 38°C), or as needed
• Unbleached white flour, for dusting
Note on Chickpea Flour: Sift the flour before measuring. Spoon it lightly into the measuring cup and level it off. Do not pack it down. You will sift it again after toasting.
Instructions
Part 1: Prepare the Dough
1. Toast the Flour: Place the sifted chickpea flour in a heavy frying pan over moderately low heat. Dry-roast, stirring constantly, for 12–15 minutes. The flour should darken several shades to a rich tan.
o Caution: It burns easily. If it begins to smoke, remove the pan from the heat immediately but continue stirring.
2. Mix Dry Ingredients: Sift the toasted chickpea flour, unbleached white flour, baking powder, salt, and garam masala into a large mixing bowl.
3. Add Fat and Herbs: Rub in the chopped fresh herbs and 2 tbsp (30 ml) of the melted ghee until the mixture is evenly distributed.
4. Form and Knead Dough: Add 0.75 cup (180 ml) of the warm water, stirring to form a rough mass. Slowly add more water as needed (up to the full 1 cup / 240 ml) until it forms a soft, kneadable dough.
5. Knead: Turn the dough out onto a lightly floured surface. Knead for about 8 minutes, or until it is silky smooth and pliable. (This can also be done in a food processor.)
6. Rest the Dough: Roll the dough into a ball and place it back in the bowl. Cover with an inverted bowl and let it rest at room temperature for at least 30 minutes or up to 3 hours.
o For longer storage: Seal tightly and refrigerate for up to 24 hours. Let refrigerated dough sit at room temperature for 1 hour before proceeding.
Part 2: Shape and Chill the Patties
7. Divide Dough: Briefly knead the rested dough and divide it into 12 equal portions. Roll each portion into a smooth ball. Keep the balls covered with plastic wrap to prevent them from drying out.
8. Laminate the Patties (Repeat for each ball):
o Flatten one dough ball, dip both sides in dusting flour, and roll it into a 7-inch (17.5 cm) circle.
o Brush the entire surface with melted ghee.
o Fold the circle in half (creating a half-moon).
o Brush the top of the half-moon with more ghee.
o Fold it over again to create a quarter-circle (triangle shape).
o Fold it over one more time and pinch the edges to form a rope shape.
o With the seam facing inward, coil the rope tightly into a “jelly roll” or spiral.
o Flatten the coil slightly with your palm.
9. Chill the Patties: Place the shaped patties on an oiled plate in a single layer (they should not be touching). Cover tightly with plastic wrap and refrigerate for at least 1.5 hours or up to 24 hours. This chilling step is essential for the texture.
Part 3: Fry the Parathas
10. Prepare for Frying: Remove the chilled patties from the refrigerator about 10 minutes before cooking.
11. Heat the Ghee: Pour 0.5 to 0.75 inches (1.5–2 cm) of ghee into an 8 or 9-inch (20–22.5 cm) skillet or omelette pan. Heat the ghee over moderate to moderately low heat until it reaches 335°F (170°C).
12. Roll Final Parathas: While the ghee heats, take one chilled patty. Dip both sides in flour and roll it out to a circle just under 6 inches (15 cm) in diameter. Use only enough flour to prevent sticking.
13. Fry: Gently slide the paratha into the hot ghee. Immediately and gently press down on it with a spatula to keep it submerged. This helps the inside cook through and encourages it to swell.
14. Flip and Finish: Fry for 2–3 minutes per side, until the paratha is crisp and a glowing, deep reddish-brown.
15. Serve or Store: Serve immediately. If making all at once, place cooked parathas in a basket lined with clean tea towels to keep warm.
Serving and Reheating
These parathas are excellent with both sweet and savory accompaniments like raita (yogurt dip), pickles, or fruit-based dishes.
• To Reheat: Wrap cooled parathas in double-thick paper towels and cover tightly with aluminum foil. Warm them in a preheated 350°F (175°C) oven for 15 minutes.
