Dal Paratha-Food Fusion

Ingredents

Chanay ki daal (Split Bengal gram) 1 Cup (Soaked 2 hours & boiled with salt)

Chaat masala 1 tsp

Zeera powder (Cumin powder) 1 tsp

Garam masala powder (Whole spice powder) 1 tsp

Dhania powder (Coriander powder) 1 tsp

Lal mirch powder (Red chili powder) 1 tsp

Namak (Salt) 1 tsp or to taste

Hara dhania (Coriander) chopped 2 tbs

Podina (Mint leaves) chopped 2 tbs

Hari mirch paste (Green chilies paste) 2 tsp

Pyaz (Onion) 1 (Squeeze to remove excess water)

Ghee as required
Flour Dough:
Atta (Flour) 4 Cups

Namak (Salt) 1 tsp

Pani (Water)

Luke warm as required

Green Meethi Chutney:

Lehsan (Garlic) 1-2

cloves

Hari mirch (Green chilies) 4 or as required

Imli pulp (Tamarind pulp) 4 tbs or as required

Cheeni (Sugar) 2 tbs or to taste

Namak (Salt) 1 tsp to taste

Zeera (Cumin seeds) ½ tsp

Podina (Mint leaves) ½ Cup

Hara dhania (Coriander) ½ Cup

Pani (Water) 2 tbs
Directions:
In chopper,add split bengal garam and chop it.

In bowl,add split bengal garam,chaat masala,cumin powder,whole spice powder,coriander powder,red chili powder,salt,coriander,mint leaves,green chilies paste and onion,mix well.

For dough,in bowl add flour,salt,water and knead well to form dough,cover and rest for 15 minutes.

Take dough and make small balls,press each ball a little between your palms to give a shape,add fiiling and place another dough,press edges,dust in flour and roll it with the help of rolling pin.

Hear griddle,place paratha on it and fry from both sides with ghee.

For green meethi chutney,in blender,add garlic,green chilies,taramind pulp,sugar,salt,cumin,mint leaves, coriander and water,blend until well combined.

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