New Update
/sanjeev-kapoor/media/post_banners/502365c62403a5250283dcc2b8138834cb08c5ad7cb6b7c793671c559f4c8307.jpg)
Main Ingredients | Moong dal, Whole wheat flour |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 4-5 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup moong dal
- 1½ cups whole wheat flour + for dusting
- Salt to taste
- 4 tablespoons yogurt
- 2-3 green chillies, chopped
- 2 teaspoons dried mango powder
- 2 tablespoons fresh coriander leaves, finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- 2 teaspoons oil
- 8 teaspoons ghee + for drizzling
- Pickle to serve
Method
- Take moong dal in a bowl, add sufficient water and soak it for 3-4 hours. Drain and boil with salt till cooked completely taking care that the grains are intact.
- Transfer the cooked dal into a chopper crush coarsely and transfer into a large bowl.
- Add whole wheat flour, yogurt, green chillies, dried mango powder, coriander leaves, salt, turmeric powder, red chilli powder and cumin powder and mix well. Add sufficient water and knead into a semi-soft dough. Add 2 tsps oil and knead again. Cover and rest the dough for 15-20 minutes.
- Divide the dough into equal portions and shape them into balls. Roll out each ball into a small disc, and spread 1 tsp ghee evenly. Sprinkle a little whole wheat flour and pleat, roll into a roundel, flatten it slightly and roll into a parantha.
- Heat a non-stick tawa, place one parantha on it and cook for 1 minute. Flip and drizzle a little ghee and spread it evenly. Flip again drizzle a little ghee and spread it evenly. Cook, turning sides till both sides are evenly cooked and golden and crisp. Place them on a plate.
- Crush each parantha and place on a serving plate, drizzle a little ghee on top and serve hot with pickle.
Advertisment