Sesame Besan Paratha Recipe – Flaky Indian Flatbread with Til

Last Updated on 2 months by Neha Deshmukh

Sesame Besan Paratha Recipe – Flaky Indian Flatbread with Til

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. Today, I’m sharing my recipe for Sesame Besan Paratha – a delightful twist on the classic, packed with flavour and texture. I first made this for a family get-together and it was a huge hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t your average paratha. The combination of nutty sesame seeds and earthy besan (chana dal flour) creates a truly unique and satisfying flavour. It’s flaky, slightly sweet, and has a wonderful aroma that will fill your kitchen. Plus, it’s a fantastic way to sneak in some extra nutrients! It’s a little bit of effort, but trust me, it’s so worth it.

Ingredients

Here’s what you’ll need to make these amazing parathas:

• 1.5 cups Finely Chopped Coriander
• 1 tablespoon White Til (Sesame seeds)
• 2 tablespoons Besan (Chana Daal flour)
• 0.5 teaspoon Chilly powder (adjust to your spice preference!)
• 1 teaspoon Powdered Sugar
• 0.5 teaspoon Amchoor (Mango Powder)
• 0.5 teaspoon Ginger Garlic Paste
• 0.5 teaspoon Jeera (Cumin) powder
• 0.5 teaspoon Turmeric Powder
• 2 teaspoons Oil
• Salt to taste
• Atta Dough (Wheat Flour Dough) – enough for 6-8 parathas

Ingredient Notes

Let’s talk ingredients for a sec!

• White Til (Sesame Seeds): These little seeds are nutritional powerhouses! They’re packed with calcium, iron, and healthy fats. In Indian cuisine, til is especially popular during winter months for its warming properties. Roasting them really brings out their nutty flavour.
• Besan (Chana Daal Flour): Made from ground chickpeas, besan adds a lovely texture and subtle flavour to the filling. It’s a great source of protein and fibre, and is a staple in many Indian dishes. You can find it at most Indian grocery stores, or even in the international aisle of some supermarkets.
• Amchoor (Mango Powder): This adds a lovely tangy flavour that balances the sweetness and spice. If you can’t find it, a squeeze of lemon juice will work in a pinch!
• Coriander: Fresh coriander is key here. Don’t skimp – it really brightens up the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the sesame seeds until they’re lightly browned and fragrant. Be careful not to burn them! Let them cool completely, then grind them into a coarse powder.
2. Heat 1 teaspoon of oil in a pan. Roast the besan until it smells fragrant – about 2-3 minutes. Transfer it to a plate to cool. This step is important, it removes the raw flour taste.
3. In the same pan, add another teaspoon of oil. Sauté the finely chopped coriander with the ginger-garlic paste until the coriander turns a lovely dark green. This usually takes about 5-7 minutes. Let this cool down too.
4. Now, in a bowl, combine the roasted besan, the coriander mixture, and all the spices (chilly powder, powdered sugar, amchoor, cumin powder, turmeric powder, and salt). Mix everything really well to create the filling.
5. Take a ball of atta dough and roll it into a 6-inch circle. Brush it lightly with oil – this helps prevent sticking. Spread about 1 tablespoon of the filling evenly over the dough.
6. Sprinkle a little dry flour over the filling. Then, carefully roll the dough tightly into a cylinder shape.
7. Gently coil the cylinder into a spiral, like a snail shell. Press the edges to seal them together. Flatten the spiral gently with your palm.
8. Dust your rolling surface with dry flour and roll the spiral into a flat paratha, about 6-8 inches in diameter.
9. Heat a griddle or flat pan over medium heat. Place the paratha on the hot griddle and dry roast both sides for a minute or two. Then, apply a little oil and cook until golden brown layers start to form. Flip and repeat on the other side.

Expert Tips

• Don’t overfill the paratha, or it will be difficult to roll.
• Rolling with even pressure is key to getting a flaky paratha.
• If the paratha starts to puff up while cooking, gently press it down with a spatula.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of butter when cooking the paratha.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the dough. I’ve had good results with a blend of rice flour, potato starch, and tapioca starch.
• Spice Level: Adjust the amount of chilly powder to suit your taste. My family prefers a mild spice level, so I usually use just ½ teaspoon.
• Festival Adaptations: These parathas are especially popular during Makar Sankranti and Lohri, festivals celebrating the harvest season. They’re often served with a side of yogurt or a festive chutney.

Serving Suggestions

Serve these Sesame Besan Parathas hot off the griddle with a dollop of butter or your favourite chutney. I love them with mint-coriander chutney or a sweet mango chutney. A side of yogurt also complements the flavours beautifully.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little oil. They won’t be quite as flaky as when they’re fresh, but still delicious!

FAQs

Let’s answer some common questions:

• What is the best way to grind sesame seeds for this paratha? A spice grinder or a small coffee grinder works best. You want a coarse powder, not a super-fine one.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• What type of oil is best for roasting the paratha? Any neutral-flavored oil will work, such as vegetable oil, canola oil, or sunflower oil. Ghee (clarified butter) adds a lovely flavour, but isn’t essential.
• How do I prevent the paratha from becoming hard? Don’t overcook the paratha. Cook it until it’s golden brown and flaky, but not burnt. Brushing with oil helps keep it soft.
• Can I use store-bought coriander-ginger-garlic paste? Yes, you can, but fresh is always best! The flavour will be much more vibrant.

Enjoy making these delicious Sesame Besan Parathas! I hope they become a favourite in your kitchen too. Let me know how they turn out in the comments below!