Spicy missa (gram flour) paratha. Besan Paratha or Gram-Flour pancakes are quick and easy option for breakfast,lunch or dinner. You can add onion in the mixture. Method: In a mixing bowl add all flours,methi leaves,turmeric,chilli,cumin,oil.
When hot, dip and roll each potato ball into the gram flour batter to coat then gently put this into the hot oil and fry until nice and golden.
Delicious spicy flatbread made of gluten free chickpea flour (besan/ gram flour).
Makes a great travel food, and can be eaten on its own.
You can cook Spicy missa (gram flour) paratha using 12 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Spicy missa (gram flour) paratha
- It's 1 cup of wheat flour.
- You need 1/2 cup of gram flour.
- You need 1 tsp of clarified butter.
- You need 1 tsp of cumin seeds.
- Prepare 1 of Chopped green chilli.
- You need 1/2 inch of Grated ginger.
- Prepare 1/2 tsp of Red chilli powder.
- You need to taste of salt.
- Prepare 1/4 tsp of Dry mango powder.
- Prepare 1/4 tsp of turmeric powder.
- You need 1/4 tsp of garam masala.
- It's As needed of Clarified butter for paratha.
Chickpeas (Garbanzo beans) roasted and then milled into flour. And hence its very high on protein and other nutrients and rather. Spicy World's premium and freshly ground besan (chickpea flour) can be used in a vast collection of different items. Besan is often used in Indian dishes Our Spicy World Besan is finely ground and sifted so it's perfect for both types of use.
Spicy missa (gram flour) paratha step by step
- To prepare dough :Take wheat flour and mix gram flour into it.Add chooped green chilli, grated ginger and mix. Add less 1/2 tsp salt or as per taste,turmeric powder. Dry mango powder. Garam masala, red chilli powder and 1 tsp ghee into it and mix all the ingredients well..
- Now knead the dough with lukewarm water. knead the dough well-adding water as required.grease the dough with ghee and rest for 20 minutes..
- After 20 minutes when the dough is ready and mash the dough again until smooth.Take dough equal to the size of small ball..
- Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it..
- Roll it in a slightly thick circle like chapati or paratha. now on a hot tawa place the rolled paratha and keep the flame medium and cook for a minute.when the base is partly cooked, flip the paratha..
- Spread ½ tsp ghee over one side repeat the process on the other side as well keep the flame low.and press slightly both the roast the parantha until it gets brown spots and crispy..
- Once the Parantha has turned brown from both sides take it off flame..
- Serve hot paratha with tometoes chutney, curd or any type of chutney..
Besan flour is actually highly nutritious and provides many. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Besan Ka Laddoo is an all-time favorite and made on several special occasions and festivals. The trick to getting this sweet right is in browning the besan (gram flour) perfectly. Gram-flour is considered a heavier flour to digest, hence eating pure gram-flour roti's at times makes you feel extremely heavy or over-full. Besan is the traditional Indian name for Chickpea flour or Gramflour and these rotis are extremely popular in the North Indian household. Chickpea flour is also called besan, garbanzo bean flour, or gram flour.
