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Ingredients
1 cup wheat flour (atta)
2 tsp oil
1 tsp salt or to taste
For the Filling:
1/2 cup dhuli moong dal(husked green gram) - soaked for 1 hour
1/2 tsp cumin seeds
1/8 tsp turmeric powder
1 pinch asafoetida
1/2 tsp chilli powder
2 tsp oil
1 tsp salt or to taste
Ghee as needed
Cooking Style
Sieve the flour and knead to a soft dough by adding enough water. Keep aside. Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida. When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool. Break small rounds of the dough. Roll each round a little flat and place some filling in center. Close from all sides and roll as thin as you can without tearing. Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.
1 cup wheat flour (atta)
2 tsp oil
1 tsp salt or to taste
For the Filling:
1/2 cup dhuli moong dal(husked green gram) - soaked for 1 hour
1/2 tsp cumin seeds
1/8 tsp turmeric powder
1 pinch asafoetida
1/2 tsp chilli powder
2 tsp oil
1 tsp salt or to taste
Ghee as needed
Cooking Style
Sieve the flour and knead to a soft dough by adding enough water. Keep aside. Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida. When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool. Break small rounds of the dough. Roll each round a little flat and place some filling in center. Close from all sides and roll as thin as you can without tearing. Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.
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Ingredients
1 cup wheat flour (atta)
2 tsp oil
1 tsp salt or to taste
For the Filling:
1/2 cup dhuli moong dal(husked green gram) - soaked for 1 hour
1/2 tsp cumin seeds
1/8 tsp turmeric powder
1 pinch asafoetida
1/2 tsp chilli powder
2 tsp oil
1 tsp salt or to taste
Ghee as needed
Cooking Style
Sieve the flour and knead to a soft dough by adding enough water. Keep aside. Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida. When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool. Break small rounds of the dough. Roll each round a little flat and place some filling in center. Close from all sides and roll as thin as you can without tearing. Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.
1 cup wheat flour (atta)
2 tsp oil
1 tsp salt or to taste
For the Filling:
1/2 cup dhuli moong dal(husked green gram) - soaked for 1 hour
1/2 tsp cumin seeds
1/8 tsp turmeric powder
1 pinch asafoetida
1/2 tsp chilli powder
2 tsp oil
1 tsp salt or to taste
Ghee as needed
Cooking Style
Sieve the flour and knead to a soft dough by adding enough water. Keep aside. Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida. When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool. Break small rounds of the dough. Roll each round a little flat and place some filling in center. Close from all sides and roll as thin as you can without tearing. Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.
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