Bikaneri Parantha

Rajasthani speciality – chana dal stuffed paranthe. This recipe is from FoodFood TV channel

New Update
Bikaneri Parantha
Main Ingredients Bengal Gram, Wholewheat Flour
Cuisine Rajasthani
Course Breads
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Bikaneri Parantha

  • 1 cup Bengal Gram soaked, drained and boiled with salt and turmeric
  • 1½ cups Wholewheat Flour
  • 1 tbsp + s Ghee
  • 1 tablespoon Ginger roughly chopped
  • 2-3 Green chillies
  • 1½ tablespoon Coriander powder
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon asafeotida
  • 1 teaspoon Dried mango powder
  • 1 teaspoon Garam masala powder
  • 1 medium Onion finely chopped
  • 6-8 Fresh coriander sprigs
  • to taste Salt
  • 1 teaspoon Oil


  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.
  2. Finely chop coriander sprigs and add to the bowl and mix well. Add salt and mix well.
  3. Put wheat flour in another bowl, add salt and sufficient water and knead into medium-soft dough. Add oil and knead again.
  4. Heat a non-stick tawa.
  5. Divide the dough into equal portions, shape them into balls and roll out into thin rotis.
  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.
  7. Cut each parantha into wedges, arrange on a serving plate and serve hot.

Nutrition Info

Calories 1799
Carbohydrates 291.2
Protein 72.8
Fat 38.3