Ingredients:

• 250 g – besan/gram flour
• 250 g – Wheat flour
• salt
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 1 tsp – saunf/fennel
• 1 tsp – ajwain/carom seeds
• 1 tsp – Cumin seeds
• 1 – pinch of Asafoetida
• oil

Method:

1. Roast the besan and keep aside.
2. Roast the fennel, cumin seeds and carom seeds; dry grind in a blender/mixer.
3. Add this powder to besan, then add all the spices and 1 tsp of oil.
4. Mix the besan well after adding all the ingredients. This is used for stuffing.
5. Knead the wheat flour into a dough adding a pinch of salt and oil.
6. Make small balls of the dough.
7. Roll out 1 ball, stuff with the besan mixture and roll out into paratha.
8. Cook paratas on a tava on both the sides by applying oil.
9. Enjoy besan paratha with curd.

Recipe courtesy of Jyotsna Solanki