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DAL KE PARANTHE
INGREDIENTS
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Wheat flour |
500 gm |
Ajwain |
tsp. |
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Mung dal |
100 gm |
Kala jeera |
tsp |
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Salt |
to taste |
Saunf |
tsp |
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Red chilly |
tsp. |
Oil |
2 tsp. |
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Garam masala |
tsp. |
Coriander (finely chopped) |
for flavour |
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Dhaniya |
tsp. |
Ghee for making parantha |
150 gms. |
METHOD
Soak mungdal for 5-6 hours. Take wheat flour. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. Make a dough with the help of water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp. Serve it with Sabz-e-Sangar.
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