Mangalorean Recipes

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Home North Indian Cuisine North Indian Breads Bikaneeri Paratta (Rajastan)

Bikaneeri Paratta (Rajastan)

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Ingredients

Quantity Measure Ingredients Description
  Little Chilly Powder, Red to taste - for stuffing
4 Tablespoon Cooking Oil  
Half Teaspoon Coriander Powder For stuffing
250 Grammes Dhal, Chana (Kabuli chana) Boil in pressure cooker
500 Grammes Flour, Maida - (American Pillsbury) Make dough
Half Teaspoon Garam-Masala For stuffing
  Little Salt for taste

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.

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