How to make Dalia Aur Dal Parantha -
Nutritious cracked wheat and green gram parantha.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cracked Wheat (गेहूँ का दलिया), Whole green gram
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Coriander Lavash Hara Bhara Paratha Corn Tortillas Dal Chawal Parantha
Dalia Aur Dal Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dalia Aur Dal Parantha Recipe
Cracked Wheat 3/4 cup
Whole green gram soaked 1/4 cup
Whole wheat flour (atta) 1 cup
Salt to taste
Ginger ,grated 1 inch piece
Fresh coriander leaves finely chopped 1/2 cup
Oil 2 teaspoons
Method
Step 1
Pressure-cook dalia and whole moong in one and half cups of water until soft. Cool and mash the mixture. Combine wheat flour and salt. Add the cooked dalia and moong, ginger, coriander leaves and green chillies.
Step 2
Add water, if required, a little at a time and knead into a soft and pliable dough. Keep the dough covered with a moist cloth for fifteen minutes. Divide the dough into eight equal portions.
Step 3
Form them into balls. Roll out each portion into thin five to six inch diameter discs. Brush a little oil on a hot non-stick griddle (tawa) and place the parantha on it and cook on medium heat for half a minute on each side.
Step 4
Reduce heat and cook further till both the sides are slightly browned. Serve hot.
Nutrition Info
Calories : 932 Kcal
Carbohydrates : 35.8 gm
Protein : 166.4 gm
Fat : 13.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
