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Dhalia and dal paranthas

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 24, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    Dhalia and dal paranthas

    [font=Arial, Helvetica, sans-serif]¾ cup cracked wheat (dalia/lapsi)
    ¼ cup green gram whole (sabut moong)
    1 cup whole wheat flour (atta)
    Salt to taste
    1 inch piece ginger (grated)
    ½ medium bunch fresh coriander leaves (finely chopped)
    1-2 green chillies (finely chopped)
    2 tsp oil

    Soak moong for about an hour. Drain. Pressure cook dalia and whole moong in one and half cups of water until soft. Cool and mash the mixture. Combine wheat flour and salt.Mix wheat flour with cooked dalia and moong.

    [/font][font=Arial, Helvetica, sans-serif]Add ginger, coriander leaves and green chillies. Add water, if required, a little at a time and knead into a soft and pliable dough. Keep the dough covered with a moist cloth for 15 minutes.

    Divide the dough into eight equal portions. Form them into balls. Roll out each portion into thin five to six inch-sized discs.

    Brush a little oil on a hot tawa and place the parantha on it and cook on medium heat for half a minute on each side. Reduce heat and cook further till both the sides are slightly browned. Serve hot.
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