Dal Paratha-Food Fusion
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
Atta (Flour) 4 Cups
Namak (Salt) 1 tsp
Luke warm as required
Green Meethi Chutney:
Lehsan (Garlic) 1-2
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
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.