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We hope you got benefit from reading it, now let’s go back to besan masala stuffed mini paratha with cashew makhana curry recipe. To cook besan masala stuffed mini paratha with cashew makhana curry you need 15 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Besan masala stuffed mini paratha with cashew makhana curry:
- Get For wheat flour dough
- Provide 2 1/2 cup wheat flour
- Provide to taste Salt
- Prepare 1 tbsp refined oil
- You need As needed Water
- Prepare For besan masala
- Prepare 1 Cup besan/gram flour
- Take Pinch asafoetida
- Use 1/2 tsp carom seeds
- Take 1 tsp Red chilli powder
- Take 1/4 tsp garam masala
- Take 1/2 tsp Coriander Powder
- You need 1 tsp kasuri methi
- Prepare 1 tsp dry mango powder
- Provide to taste Salt
Instructions to make Besan masala stuffed mini paratha with cashew makhana curry:
- First, we will make a dough. Add wheat flour, salt, refind oil, water (as dough consistency)in a bowl and knead soft dough. Set the dough aside for 20 minutes.
- Now, we will make besan masala. Add besan, asafoetida, Red chilli powder, coriander powder, carom seeds, garam masala, kasuri methi, dry mango powder, salt in plate and mix all ingredients.
- Make small balls of the dough and roll out into round Chapattis.Spread Besan masala mixture on the rolled out chapatti and fold in the Chapattis like lachcha paratha.
- Cut the pieces and press the roll. Roll out dusting with wheat flour.
- Heat a tawa. Place the paratha on it and spread some oil and allow it to brown.Turn over and cook till brown spots appear on the other side also.
- Serve hot mini paratha with Cashew, makhana curry.
It was awesome cooking together with my mum and sisters. I love the colour which was in the ladoo without adding any food colouring. I love those crunchy bits of cashew inbetween these ladoos. I hope you will try it this diwali and let me. Prepare besan missi parantha made with chickpea flour, spices and some green coriander whenever you feel hungry and Missa masala parantha are ready.
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