Dalia Aur Dal Parantha

Ingredients list for Dalia Aur Dal Parantha

• 3/4 cup Cracked Wheat
• 1/4 cup Whole green gram
• 1 cup Whole wheat flour (atta)
• to taste Salt
• 1 1/2 inch pieces Ginger
• 1/2 medium Fresh coriander leaves chopped finely chopped
• 1-2 Green chillies finely chopped
• 2 teaspoon Oil

Method

1. Clean dalia well. Soak sabut moong for about an hour. Drain and set aside. 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. Mix wheat flour with cooked whole dalia and moong, add grated ginger, chopped coriander leaves and green chillies.
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.
3. Divide the dough into eight equal portions. Form them into balls. Roll out each portion into thin five to six inch sized 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.
4. Reduce heat and cook further till both the sides are slightly browned. Serve hot.

Nutrition Info