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Flaky Besan Paratha (Shallow-Fried Chickpea Flour Flatbread) – vegetarian recipe
Stav Kogan

Flaky Besan Paratha (Shallow-Fried Chickpea Flour Flatbread)

Discover a paratha with the soul of a buttery, flaky pastry. The secret is slowly toasted chickpea flour (besan), which gives the dough a rich, nutty aroma. Blended with garam masala and ghee, the result is a layered, crisp, and unbelievably delicious flatbread perfect for a spec
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Prep Time 2 hours 28 minutes
Cook Time 45 minutes
Total Time 3 hours 13 minutes
Servings: 12 paratha
Calories: 267
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups (145 g / 5.1 oz) sifted chickpea flour (besan)
  • 1.5 cups (175 g / 6.2 oz) unbleached all-purpose flour, plus more for dusting
  • 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 (or 0.5 tbsp / 7.5 ml dried)
  • 2 cups (480 ml) melted ghee, divided
  • 1 cup (240 ml) warm water, around 100°F / 38°C
  • Don’t skip toasting the besan! This crucial step develops the deep, nutty flavor that makes these parathas unique. Watch it carefully to prevent burning.
  • The chilling period is mandatory. It solidifies the ghee between the layers, which is the secret to creating an incredibly flaky, pastry-like texture when fried.
  • Maintain a steady ghee temperature of 335°F / 170°C. If it's too hot, the outside will burn before the inside cooks; too cool, and the parathas will absorb excess oil and become greasy.

Method
 

  1. Toast the Besan: In a heavy, dry skillet over medium-low heat, toast the sifted chickpea flour, stirring constantly for 12-15 minutes. The flour will darken to a lovely tan color and smell incredibly nutty. Be vigilant, as it can burn quickly! If it starts to smoke, remove it from the heat immediately.
  2. Mix the Dry : Sift the toasted chickpea flour, unbleached flour, baking powder, salt, and garam masala into a large mixing bowl.
  3. Add Ghee and Herbs: Add the chopped fresh herbs and 2 tablespoons (30 ml / 1 fl oz) of the melted ghee to the flour mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs.
  4. Form the Dough: Pour in ¾ cup of the warm water and mix to form a shaggy dough. Gradually add more water, a little at a time, until you have a soft, pliable dough that isn't sticky.
  5. Knead to Perfection: Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until it’s silky smooth and elastic. You can also use a stand mixer with a dough hook for this.
  6. Rest the Dough: Form the dough into a ball, place it in the bowl, and cover.
  7. Let it rest at room temperature for at least 30 minutes, or up to 3 hours. (For longer, wrap and refrigerate for up to 24 hours; let it return to room temp for 1 hour before using).
  8. Divide and Shape: Briefly knead the rested dough, then divide it into 12 equal portions.
  9. Roll each into a ball and keep them covered to prevent drying.
  10. Create the Layers: Working with one ball at a time, flatten it and roll into a 7-inch circle.
  11. Brush the entire surface with melted ghee.
  12. Fold it in half to a half-moon, brush with more ghee, then fold again into a triangle.
  13. Fold this one last time and pinch the edges to form a rope. Coil the rope into a tight spiral, like a snail shell, and gently flatten it with your palm.
  14. Chill the Patties: Place the shaped spirals on an oiled plate, ensuring they don't touch.
  15. Cover tightly with plastic wrap and refrigerate for at least 1. 5 hours (or up to 24 hours). This step is essential for creating flaky layers!
  16. Heat the Ghee: When ready to cook, pour about ¾ inch of ghee into a skillet and heat over medium heat to 335°F / 170°C.
  17. Roll and Fry: Take a chilled patty and roll it into a circle just under 6 inches in diameter. Gently slide it into the hot ghee. Use a spatula to press down gently, encouraging it to puff up.
  18. Cook to Golden Brown: Fry for 2-3 minutes per side, until the paratha is a deep, glowing reddish-brown and wonderfully crisp.
  19. Serve and Enjoy: Transfer to a paper towel-lined plate.
  20. Serve immediately with your favorite raita, pickle, or chutney.
  21. When frying, gently press down on the paratha with a spatula. This helps it stay submerged, cook evenly, and encourages it to puff up beautifully.

Nutrition

Calories: 267kcalCarbohydrates: 18.8gProtein: 4.5gFat: 19.8g

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