How to make Bikaneri Parantha -

Rajasthani speciality – chana dal stuffed paranthe.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bengal Gram, Wholewheat Flour

Cuisine : Rajasthani

Course : Breads

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For more recipes related to Bikaneri Parantha checkout Dal Puri - SK Khazana, Dal Soya Parantha. You can also find more Breads recipes like Peethiwali Poori Appe Or Elappe French Bread Stuffed Garlic Bread - SK Khazana

Bikaneri Parantha

Bikaneri Parantha Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Bikaneri Parantha Recipe

  • Bengal Gram soaked, drained and boiled with salt and turmeric 1 cup

  • Wholewheat Flour 1½ cups

  • Ghee 1 tbsp + s

  • Ginger roughly chopped 1 tablespoon

  • Green chillies 2-3

  • Coriander powder 1½ tablespoon

  • Red chilli powder 1 teaspoon

  • asafeotida ¼ teaspoon

  • Dried mango powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Onion finely chopped 1 medium

  • Fresh coriander sprigs 6-8

  • Salt to taste

  • Oil 1 teaspoon


Step 1

Heat ghee in a non-stick pan,add ginger and green chillies and sauté for a minute. Add coriander powder, red chilli powder, asafeotida, dried mango powder, garam masala powderand Bengal gram and mix well. Cook for 3-4 minutes. Transfer this into a bowl, add onion and mix well.

Step 2

Finely chop coriander sprigs and add to the bowl and mix well. Add salt and mix well.

Step 3

Put wheat flour in another bowl, add salt and sufficient water and knead into medium-soft dough. Add oil and knead again.

Step 4

Heat a non-stick tawa.

Step 5

Divide the dough into equal portions, shape them into balls and roll out into thin rotis.

Step 6

For each parantha, spread the gram mixture evenly on one roti, cover with another roti and seal the edges. Place the parantha on the hot tawa, flip and drizzle ghee, turn over and drizzle more ghee and cook, turningsides, till the paranthais golden brown on both sides.

Step 7

Cut each parantha into wedges, arrange on a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.