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Besan Masala Paratha - Besan Mixed Masala Paratha - Missi Paratha Recipe
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Besan Masala Paratha - Besan Mixed Masala Paratha - Missi Paratha Recipe

Missi parantha made with chickpea flour, spices and some green coriander whenever you feel hungry and serve steaming hot with curd, chutney, pickle and relish eating. 

- Ingredients for Besan Mixed Masala Paratha :

 
  • Wheat flour- 1 cup ( 150 gms)
  • Chickpea flour- 1/2 cup (50 gms)
  • Ghee- 1/4 cup ( for moen & Applying on paratha)
  • Dry Fenugreek leaves- 1 tbsp
  • Salt - Less than 1/2 tsp ( or to taste )
  • Ginger Paste- 1/2 tsp
  • Carom seeds- 1/4 tsp
  • Green Chili- 1 (finely chopped)

- How to make Missa Besan Paratha :

 

Knead soft dough

 
Take a big mixing  bowl and add wheat flour, chickpea flour, salt, kasuri methi, green chilly, ginger paste, carom seeds and 1 tsp ghee into it. Mix everything really well and knead soft dough with help of lukewarm water. 1 tbsp more water is used than 1 cup. Cover and keep the dough aside for 20 minutes to set.
 

Roll out Paranthas

 
Heat tawa on a flame. Grease your hands with some oil and knead the dough again. Now make small lump equal to the size small guava. Roll out giving it a round shape and dust it with some dry flour. Then, place this dough ball over rolling board and roll out into 3 to 4 inch sheet.
 
Apply some ghee over this rolled parantha and spread it evenly. Lift the parantha from each side and close it nicely giving a round shape. Dust again with dry flour and roll out into 5 to 6 inch thick parantha.
 

Roast the paranthas

 
Spread some ghee over the tawa and placed the rolled parantha over it. Keep the flame medium-high or medium. When the parantha is roasted from beneath, flip the side and when brown spots appear on the other side as well, then apply some ghee over this side and spread evenly. 
 
Flip the side again and apply some oil over this as well. Keep the flame low and roast the paranthas until they get brown spots on each side. Take off the parantha over a plate and similarly prepare rest of the paranthas as well.
 
For triangular parantha
 
For making triangular paranthas, make a round dough balls, dust it with dry flour and place it over the rolling board. Now roll out into 5 to 6 inch sheet. Spread some ghee over the rolled parantha and fold into half. Apply some ghee over this rolled sheet and further fold into half making a cone. Now roll out this paranthas like earlier and roast as discussed above. 
 
Missa masala parantha are ready. Serve these paranthas with curd, green coriander chutney, pickle or any sabzi as per your taste.
 

- Suggestions:

 
You can use green coriander as well instead of kasuri methi.
Add 1/4 tsp red chilly powder instead of green chilly.
Use lukewarm water for kneading soft dough during winters. 
You can prepare round, triangular or square paranthas as desired.
Oil can be used instead of ghee.
Place the rolled paranthas over a bowl kept above a plate or serve it directly else they will turn soggy from beneath.
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