Difference between revisions of "Bikaneri Chana Dal Parantha"
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* [[garam masala]] : ½ tsp. | * [[garam masala]] : ½ tsp. | ||
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# Add [[salt]] and 2 tbsp [[oil]] to maida. | # Add [[salt]] and 2 tbsp [[oil]] to maida. | ||
# Add [[water]] and make a soft dough. Soak [[channa dal|chana dal]] for 6 hours. | # Add [[water]] and make a soft dough. Soak [[channa dal|chana dal]] for 6 hours. | ||
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[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
[[Category:Rajasthani cuisine]] | [[Category:Rajasthani cuisine]] | ||
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[[Category:Rajasthani cuisine]] | [[Category:Rajasthani cuisine]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 08:02, 14 July 2012
Description
- Ethnicity - Rajasthani, West Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- Maida : 500 gms
- salt & Red chilly powder : to taste
- oil : 200 gms
- Dhaniya powder : ½ tsp.
- chana dal : 250 gms
- garam masala : ½ tsp.
Procedures
- Add salt and 2 tbsp oil to maida.
- Add water and make a soft dough. Soak chana dal for 6 hours.
- Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle.
- Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi.
- Add dal paste and roast it for 3-4 minutes. Add all the masala powder.
- When it cools down stuff this paste into maida balls.
- The paranthas should be as thin as a papad. Make soft paranthas an hour before serving.
- Serve with Aloo Dum masala, Raita and Chutney.
