Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 500 | Grammes | Flour, Maida - (Refined) | Make dough |
| 2 | Tablespoon | Cooking Oil | Add to maida flour |
| Little | Salt | Add to maida flour | |
| 2 | Tablespoon | Cooking Oil | For Dhal |
| 250 | Grammes | Dhal, Chana | Boil in pressure cooker |
| Half | Teaspoon | Garam-Masala | For stuffing |
| Half | Teaspoon | Coriander Powder | For stuffing |
| Little | Chilly Powder, Red | to taste - for stuffing |
Method
#Add salt and 2 tablespoons of oil to maida. Add a little water and make a soft dough.
#Soak Chana dhal for 6 hours. Boil it in a pressure cooker with a glassful of water. When you hear the first whistle, turn the gas off. Drain away the water and grind the dhal.
#Heat 2 tablespoons of oil in a wok and add dhal paste and roast it for 3-4 minutes. Add all the masala powders. When it cools down make balls of the maida dough, and stuff this paste by making a depression in the maida balls and closing it with wet fingers. Roll the balls into thin Parattas. . Roast these on a skillet, on both sides, at least one hour before serving. These Parattas are generally thin..
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
