How to make Missa Besan Paratha
Take wheat flour, gram flour, oil, salt, red chilly powder, turmeric powder, cumin seeds, asafoetida and green coriander in a big bowl. Now mix everything really well and with of water knead soft dough. Cover and keep aside the dough for half an hour to set.
Preheat a tawa. Make small lump from the dough (equal to the size of small lemon). Roll into a round dough ball and then dust with some dry flour. Place it over rolling board and roll out thinly into a parantha with 2.5 to 3 inch diameter. Spread some oil over the rolled parantha. Lift the dough from all sides, closing the parantha. Now again dust this round dough ball with some dry flour. The moment parantha starts sticking to the board, dust it again with dry flour and roll out thinly.
Place the parantha over medium hot tawa, flip the sides when its slightly roasted from beneath. When parantha is slightly roasted from the other side and brown spots appears on it then spread 1 tsp oil over the top surface and flip the parantha. Apply some oil on the other side as well. Press the parantha with a spatula and roast it gets brown spots and then flip the sides. Roast the parantha until it gets brown spots evenly on both sides. Take off the parantha from flame and place it over a bowl kept above the plate or serve it directly. Likewise fry all paranthas.
Missa parantha can also be prepared in triangular shape. For this, make a round dough ball similarly. Dust it with some dry flour and place it on rolling board and roll out in a parantha with 6 to 7 inch diameter. Spread 1/2 tsp oil over the rolled parantha and fold it into half. Spread oil over the folded side and fold it again giving it a cone shape. Dust the cone with dry flour and roll out in triangular shape. Place the rolled parantha over the tawa and roast similarly like that of round parantha, until it gets brown spots evenly on both sides.
Masala missa parantha is ready. Serve with curd, chutney, pickle, aloo tamatar sabzi or any other sabzi you like.
For 2 to 3 members
Time - 35 minutes