Ingredients:
- Wholemeal Flour: 1 cup
- Moong Dhuli Daal (cooked) : 1/2 cup (See my blog for the recipe of this daal under 'DAAL' section)
- Salt: to taste
- Carom seeds/ Ajwain: 1 tsp
- Red chilli pwd: to taste
- Oil: 5-6 tbsp
Method:
- Mix all the above ingredients except oil and prepare dough . Knead it properly with hands till dough becomes smooth. (If needed, add little water)
- Take little dough and make a small ball. Dust it with flour.
- Roll it on the rolling board with rolling pin to form chapati.
- Heat non-stick pan/ tawa.
- Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds).
- Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
- Oil the other side also. Flip it and heat for another few seconds till done.
- Yummy Parantha is ready to serve with butter, curd, pickle or any vegetable curry.
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