Ingredients:
- Whole Meal Flour/ Wheat Flour: 1 cup
- Washed Moong Daal: 1 tbsp
- Washed Urad daal: 3 tbsp
- Masalas (to be put while grinding daals):
- Asafoetida: 1/4 tsp
- Coriander pwd: 1 tsp
- Fennel pwd: 1 tsp
- Salt: to taste
- Red chilli pwd: to taste
- Roasted Cumin pwd: 1 tsp
- Oil
Method:
- Wash and soak daals in water for 2 hours.
- Grind daals with all the masalas to form a smooth paste. (Add a little water while grinding, if needed)
- In a flat pan, add flour, ground daal paste. Knead dough by mixing flour with ground daal and just enough water (~1/4- 1/2 cup) . Dough should not be too soft.
- 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.
- Ready to serve with butter, curd, pickle or any vegetable curry.
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