Marwadi Pyaz Besan Ka Parantha

Ingredients

• ¾ cup gram flour (besan)
• 2 medium onions (pyaz), finely chopped
• Ready-made parantha dough made with 1 cup whole wheat flour
• 1 tablespoon oil
• 1 teaspoon cumin seeds 
• ¼ teaspoon asafeotida (hing) 
• 1 teaspoon chopped garlic 
• ½ teaspoon chopped ginger 
• 2 green chillies, chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• Salt to taste
• 2-3 tablespoons chopped fresh coriander leaves
• Whole wheat flour (gehun ka atta) for dusting
• Ghee for applying
• Yogurt to serve
• Pickle to serve

Method

1. To make the stuffing, heat oil in a non-stick pan, add cumin seeds and let them change colour. Add asafoetida, garlic, ginger and green chillies, mix and sauté for 1 minute. 
2. Add onions, mix and saute till golden brown. Add red chilli powder, turmeric powder and salt and mix well.
3. Add gram flour and coriander leaves, mix and saute on medium heat, stirring occasionally, for 6-8 minutes. Take the pan off the heat and allow the mixture to cool completely. 
4. Divide the dough into equal portions. Take each portion of the dough and shape it into a ball. Dust with whole wheat flour and place it on the worktop. Roll it into a small disc and stuff with a portion of the mixture. Bring the edges to the centre and press to seal.
5. Dust with some more whole wheat flour and roll it into a disc. 
6. Heat a non-stick tawa, pace the discs, one at a time, on it and cook on medium heat for 2-3 minutes. Flip, apply ghee and cook the other side for 2-3 minutes as well. Flip again, apply some ghee and cook for a few seconds. 
7. Arrange them on a serving platter and serve hot with yogurt and pickle.