How to make Urad Dal Parantha -
Masaledar urad dal stuffed paranthe.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Split Skinless Black Gram, Whole Wheat Flour
Cuisine : Punjabi
Course : Breads
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Urad Dal Parantha Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 4-5 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Urad Dal Parantha Recipe
Split Skinless Black Gram soaked for 4 hours, drained and boiled with turmer 1 cup
Whole Wheat Flour kneaded into a dough 2 cups + for dusting
Ginger finely chopped 1 inch
Green chillies finely chopped 2
Onion finely chopped 2 medium
Crushed dried pomegranate seeds (anardana) 1 tablespoon
Coriander seeds 1 tablespoon
Asafoetida a pinch
Garam masala powder 1 teaspoon
Dried mango powder (amchur) 1 teaspoon
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Fresh coriander leaves finely chopped 2 tablespoons
Ghee for cooking
Method
Step 1
To make the stuffing, mix together ginger, green chillies, onions, pomegranate seeds, coriander powder, asafoetida, garam masala powder, dried mango powder, Kashmiri red chilli powder, salt, coriander leaves and cooked gram. 2. Heat a non-stick tawa.
Step 2
Heat a non-stick tawa.
Step 3
Divide the dough into equal portions and shape them into balls. Dust each ball in a little dry flour and roll into a small poori. Place a portion of the stuffing in the center, bring the edges together and seal. Shape into a ball, press lightly, dust in little dry flour and roll into a parantha.
Step 4
Place the parantha on the tawa and cook for ½ minute. Flip, apply ½ tsp ghee and flip again. Apply ½ tsp ghee on the other side too. Cook, flipping sides, till the parantha is evenly golden on both sides.
Step 5
Transfer onto a serving plate and serve hot.
Nutrition Info
Calories : 2242 Kcal
Carbohydrates : 357 gm
Protein : 94.6 gm
Fat : 48.4 gm
Other : Iron- 25.9mg
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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.
