Besan Pyaaz Ka Paratha (Chickpea Flour & Onion Paratha)

Steps

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1. 1
   Combine wheat flour and a pinch of salt in a large bowl. Gradually add water and knead into a soft dough for 5 minutes until smooth. Work in 1 teaspoon of ghee and knead again. Shape into a ball, coat the surface with a light layer of ghee to prevent drying, cover with a damp cloth, and let rest for 15–20 minutes.
   ▶ ≈1:11
2. 2
   Using a food processor, coarsely chop the green chilli, ginger, and onions to a slightly coarse consistency—not too fine, to prevent the onions from releasing excess moisture. In a mortar and pestle, lightly crush the coriander seeds and fennel seeds until coarse, not powdered.
   ▶ ≈3:25
3. 3
   Heat 2 teaspoons of ghee in a pan. Once warm, add the crushed coriander seeds, fennel seeds, crushed ajwain, and cumin seeds, briefly tempering them. Turn off the flame and sieve the besan directly into the pan. Turn the flame back to low and slowly roast the besan, stirring continuously for 3–4 minutes, until it deepens slightly in colour and becomes fragrant.
   ▶ ≈3:55
4. 4
   Transfer the roasted besan to a large bowl and allow it to cool to room temperature. Once cooled, add the chopped onion mixture, salt, Kashmiri red chilli powder, coriander powder, garam masala, dry mango powder, roasted kasuri methi powder, black salt, and fresh coriander. Mix gently—the salt will draw moisture from the onion, which the besan will beautifully absorb.
   ▶ ≈5:00
5. 5
   Take a medium-sized dough ball (about 67 grams) and shape it into a tight round. Cup it gently from the underside to create a small bowl shape and add about 50 grams of filling into it. Carefully pinch and seal the sides, gently shaping it. Dust with dry wheat flour and roll it out into a paratha using light pressure. If the sides start to open while rolling, seal them and continue.
   ▶ ≈7:22
6. 6
   Alternative method: Divide the same-sized dough ball into two equal portions. Shape each into a ball and roll out into a slightly thick disc, not as thin as a chapati. Spread the filling evenly on one disc, leaving a small border. Place the second disc on top and press the edges together firmly to seal. Dust both sides with wheat flour and roll out into a paratha.
   ▶ ≈9:29
7. 7
   Heat a tawa (griddle) on high flame until very hot. Place the paratha on the hot griddle and cook on medium-high heat, gently pressing as it cooks (including the edges), until light brown spots appear. Flip and cook the other side the same way. Once both sides are cooked through, brush ghee on both sides and cook again, pressing gently, until evenly golden and crispy.
   ▶ ≈11:05
8. 8
   Transfer the finished paratha to a serving plate. It should be crispy and golden on the outside with a delicious, well-cooked interior. Serve hot with butter or yogurt.
   ▶ ≈12:17