Besan Mughlai Paratha By Somya Gupta

Besan Mughlai Paratha By Somya Gupta



  • Whole wheat flour/ gehun ka atta – 1 cup
  • Rava/ sooji/ semolina – 2 tablespoons
  • Baking soda – 1/4 teaspoon
  • Salt/ namak to taste


  • Gram flour/ besan – 4 tablespoons
  • Chopped mixed vegetables – 1 cup (onion, tomato, french beans, capsicum)
  • Asafoetida/ hing – 1 pinch
  • Garam masala – 1/4 teaspoon
  • Red chili powder/ lal mirch – 1/2 teaspoon
  • Ciba kitchen king 1/2 teaspoon


  1. Mix all the ingredients of the dough and make a soft dough for paratha using water and rest it for 10 minutes.
  2. Similarly, mix all the ingredients of stuffing to make a thick batter.
  3. Take a small portion of the dough and make a flat ball.
  4. Make big size roti using rolling pin.
  5. Meanwhile heat a tava on medium flame.
  6. Put all besan batter at the center of the roti and fold it in rectangle shape (or any desired shape).
  7. Shallow fry the paratha using oil on both the sides until it turns into golden colour.
  8. Once done, transfer the parathas to serving plate.

Yummy ‘Besan Mughlai Paratha’ is ready to be served with curd/ pickle of your choice!

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