Indian
Total Time
1 h 30 min
12
For the dough - – Wheat flour – Oil – to taste Salt – Warm Water needed to make the dough For the filling - – Channa dal/Kadalai Paruppu/Bengal gram dal - tap to see more ...
To make the dough - – Take the wheat flour in a wide bowl and add the salt and oil to it. Mix it well using your hands. Now add warm water slowly. – Cover the dough with a kitchen towel and let it rest.
To make the stuffing - – Soak the channa dal for at least an hour. Heat enough water to cook the dal and let it come to a boil. – Drain the cooked dal in a colander for few minutes. Now grind the cooked dal to a fine mixture.
– In a pan, heat 1 tablespoon of oil and add the cumin seeds to it. Let it fry and then add the asafetida. – Now add the ground dal and enough salt and cook. Add the chopped cilantro leaves and mix. – Take it off the flame and let it cool down.
To make the parathas - – Divide the rested dough into 12 parts and form a ball. Dust the surface and the rolling pin with some flour. – Add filling in the center of the rolled dough. – Bring the dough together and form a pouch. Seal the pouch and flatten it with your palm.
– Now slowly roll out the stuffed dough to about an 8 or 9-inch circle. Make sure you roll it out as thin as possible without tearing. – Heat a tawa and then add the rolled out paratha. Cook on both sides adding oil liberally until they are golden brown.
– Repeat the same with the rest of the dough and filling and cook them. – Serve hot with pickle and curd or with some raita!