Mangalorean Recipes

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Paratta with Gram Flour

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2PinchAsafetida (Hing) 
1.5TeaspoonChilly Powder, Red 
5TablespoonCooking Oil 
1TablespoonCooking Oil 
1TablespoonCoriander Leaves (Kothmeer)Finely chopped
0.5TeacupFlour, Gram /Chana Ata 
1TeacupFlour, Wheat - (Atta)Coarse flour
0.5TeaspoonJeera/Cumin Seeds 
0.5TeaspoonTurmeric Powder 


Dough: .Knead 1 Cup Of Plain Flour (Atta) and 1 Tbsp. Oil with a little water.

For the stuffing   Mix  half cup gram flour,  one and a half teaspoons  red chilly powder,  half teaspoon turmeric powder 3-4 pinches Hing, cumin seeds, and coriander leaves finely chopped..

Prepare the Chapatti  .Take a lemon sized ball of dough ,roll it,  spread oil on the chapatti and sprinkle some filling over it.       Tightly close from all the sides , Wetting the edges with moist finger tips helps.  Press and re-roll to full size.   Cook on a thawa (skillet) with Ghee until light brown and serve hot.

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