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Ideal for Vegetarians

Stuffed Besan Parwal

Recipe by Megha Sharma

35 min 4 Main Ingredient: Sunreap Besan Cuisine: Indian


Preparing: 35 min


Parwal 300 grams (10-12)

Sunreap Besan (Gram Flour) 1/4 th Cup

Oil 2 tbsp

Asafoetida 1 pinch

Cumin seeds ½ tsp

Green chilly 2-3 (finely chopped)

Turmeric powder ½ tsp

Coriander powder 1 tsp

Fennel powder 2 tsp

Red chilly powder ¼ tsp

Mango powder ½ tsp

Garam masala ¼ tsp

Green coriander 1 tbsp (finely chopped)

Salt as per taste (1/2 tsp)

Nutrition Facts


Step 1Peel Parwal and remove stalk from both ends. Make a slit in centre lengthwise keeping joint from back. With help of a knife take out the marrow and keep the Parwal in other plate.

Step 2Take ½ tbsp oil in a pan and place it on flame for heating. Add cumin seeds in oil and sauté for while. Now add turmeric powder, green chilly, fennel powder, coriander powder, Besan, Parwal marrow and sauté for 2 minutes. Also add red chilly powder, garam masala, mango powder and salt. Mix all ingredients really well and sauté for 3-4 minutes. Turn off the gas. Filling for stuffing Parwal is ready now.

Step 3 Add green coriander leaves when masala get frigid. Take one Parwal, open it and stuff the filling nicely into it. Like wise stuff all parwal’s.

Step 4For cooking stuffed parwal’s, take 2 tbsp oil in a pan and place it on flame for heating (reduce the flame). Gently place the Parwal’s in pan, cover and cook for 5-6 minutes.

Step 5Open the lid and with help of tongs turnover the parwal’s and cook for another 5 minutes on low flame. Take out the parwal’s which are cooked in a plate and bring the ones in corner to center. It will take 2-3 minutes for cooking these parwal’s.

Step 6Spicy and appetizing stuffed Parwal is ready. Garnish with chopped green coriander leaves and serve with chapatti, parantha or naan.

  About the Author

Recipe by Megha Sharma