Friday 19 October, 2018
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Roasted Chana Dal Paratha

What’s Cooking? by P.S. Lakshmi Rao

1 ½ cups whole wheat flour

2 teaspoons oil

½ teaspoon salt

¾ cups water

All purpose flour for dusting

 STUFFING

1 cup roasted chana dal (putnala pappu)

½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon cumin seeds

1 teaspoon salt or to taste

½ cup finely chopped onion

3 finely chopped green chilies

¼ cup chopped fresh coriander leaves

2 teaspoons fresh lemon juice

1 tablespoon mango pickle masala

2 teaspoons water

6 teaspoons oil

 Method:

Mix wheat flour, salt and oil together. Add water and make a soft dough. Keep it covered for fifteen minutes.

Blend chana dal with coriander powder, cumin powder, cumin seeds and salt until it becomes a soft powder. Transfer the powder into a bowl and mix the rest of the stuffing ingredients, except oil. Keep it covered for fifteen minutes until all the flavors are blended.

Knead the dough and make twelve balls.

Mix stuffing after fifteen minutes. It should flatten easily when pressed. If it is too dry add little more water.

Divide the stuffing into twelve portions.

Take one dough ball and roll it or flatten it into a three inch diameter disc. Take one portion of the stuffing and put it in the middle of the dough. Wrap the dough around

the stuffing until it is completely covered. Roll it with a rolling pin gently, dusting with all purpose flour as needed, into a five inch diameter paratha. Repeat with rest of the dough and stuffing.

Heat a flat grill on medium heat. Spread half a teaspoon of oil on grill.  Transfer one rolled paratha to the grill and roast it. Spread another half a teaspoon of oil on top of the paratha, flip it and roast the paratha until light brown on both sides.

Tastes great plain or with chutney

Makes 12 parathas.

Note: Roasted gram flour (besan) can be used instead of roasted chana dal powder.

Mango pickle pieces can be cut into small pieces and added to the stuffing.

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