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.

< Prev		Next >