Bikaneeri Paratta (Rajastan)

Bhavesh Zaveri Mangalore - Goa - Breads


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


#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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