Urad Dal Parantha

Ingredients list for Urad Dal Parantha

• 1 cup Split Skinless Black Gram soaked for 4 hours, drained and boiled with turmer
• 2 cups + for dusting Whole Wheat Flour kneaded into a dough
• 1 inch Ginger finely chopped
• 2 Green chillies finely chopped
• 2 medium Onion finely chopped
• 1 tablespoon Crushed dried pomegranate seeds (anardana)
• 1 tablespoon Coriander seeds
• a pinch Asafoetida
• 1 teaspoon Garam masala powder
• 1 teaspoon Dried mango powder (amchur)
• 1 teaspoon Kashmiri red chilli powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves finely chopped
• for cooking Ghee

Method

1. To make the stuffing, mix together ginger, green chillies, onions, pomegranate seeds, coriander powder, asafoetida, garam masala powder, dried mango powder, Kashmiri red chilli powder, salt, coriander leaves and cooked gram.
   2. Heat a non-stick tawa.
2. Heat a non-stick tawa.
3. Divide the dough into equal portions and shape them into balls. Dust each ball in a little dry flour and roll into a small poori.  Place a portion of the stuffing in the center, bring the edges together and seal. Shape into a ball, press lightly, dust in little dry flour and roll into a parantha.
4. Place the parantha on the tawa and cook for ½ minute. Flip, apply ½ tsp ghee and flip again. Apply ½ tsp ghee on the other side too. Cook, flipping sides, till the parantha is evenly golden on both sides.
5. Transfer onto a serving plate and serve hot.

Nutrition Info