Gahat Ka Parantha

Ingredients

• ¾ cup horse gram (gahat / kulith), soaked for 8-10 hours and drained
• 1 teaspoon turmeric powder              
• 1 teaspoon red chilli powder              
• Salt to taste
• ¾ teaspoon dried mango powder (amchur)      
• 1½ cups whole wheat flour (atta) + for dusting
• 2 tablespoons oil
• 2 teaspoons coriander powder
• 2 green chillies, chopped finely
• 1 inch ginger, chopped finely
• 2 teaspoons chopped garlic finely
• 2 tablespoons finely chopped fresh coriander leaves
• Ghee for cooking
• Green chutney for serving

Method

1. Heat a pressure cooker, add horse gram, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, salt, ¼ teaspoon dried mango powder and 2 cups water. Cover the cooker with its lid and cook on medium heat till the pressure is released 3-4 times.
2. Open the lid once the pressure settles completely.
3. Take whole wheat flour in a bowl, add 2 tablespoons oil, salt and ¾ cup water and knead to a soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
4. To make the stuffing, drain the water from horse gram, transfer it into a bowl and mash lightly with the back of a spoon.
5. Add coriander powder, ½ teaspoon dried mango powder, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, green chillies, ginger, garlic and coriander leaves and mix well.
6. Divide the dough and the stuffing into equal portions. Roll the dough into balls and shape each into a bowl, place a portion of the stuffing mixture in it, gather the edges and press to seal properly.
7. Dust some whole wheat flour on the worktop and roll each stuffed ball into thick discs.
8. Heat a non-stick tawa, place a parantha on it and cook on medium heat for 2 minutes. Flip, drizzle ghee and cook for 2 minutes more. Flip again, drizzle some more ghee and cook on high heat for 1 minute on each side.
9. Transfer onto serving plate and serve hot with green chutney.