Besan Pyaaz Paratha (Punjabi Paratha)

To make Besan Pyaaz Paratha, start by mixing chickpea flour (besan), chopped onions, green chili, coriander leaves, and spices in a bowl. Knead wheat flour (atta) into a soft dough. Divide the dough, roll it out, place the filling in the center, seal it, and roll it into a paratha. Cook on a hot tawa with ghee until golden brown on both sides.

No, traditional Besan Pyaaz Paratha contains wheat flour (atta), which is not gluten-free. However, you can substitute the wheat flour with a gluten-free flour blend to make a gluten-free version of this recipe.

If you don't have ghee, you can substitute it with unsalted butter or vegetable oil. For a vegan option, use coconut oil or any neutral oil of your choice.

To store leftover Besan Pyaaz Paratha, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them, separating each paratha with parchment paper to prevent sticking.

Besan Pyaaz Paratha pairs well with yogurt, pickles, or a side of fresh salad. You can also serve it with a spicy chutney or a warm bowl of dal for a complete meal.