Friday, September 08, 2006


Preparation Time: 10 mins

Cooking Time : 15 mins.


For the dough (Atta)

21/2 cup wheat flour (gehun ka atta)
2 teaspoons oil
salt to taste

For the filling

chana dal ,( soaked for 4 hours) -1 cup
mirch powder(red chilli) -1 teaspoon
turmeric powder (haldi) -1/2 teaspoon
bay leaf(tej patta) -2
Jeera- 1/4 teaspoon
lal mirch(whole red chilli) -1
oil -1 tablespoon
salt to taste
Other ingredients
oil for cooking

Preparation of dough (Atta)

1. In flour add oil and salt, mix it lightly with finger tips then knead into a soft dough using enough water. Knead very well.
2. Cover the dough and, keep aside.

Preparation of filling

1. Wash the dal thoroughly, drain water completely.
2. Heat the oil in a non-stick pan, add tej patta, jeera and lal mirch. Then put the drained dal in fry pan cook for 3 to 4 minutes on medium flame .
3. Add mirch powder and haldi powder to the dal. Fry it for 3 minutes. Now add salt.
4. Remove it away from the stove. Keep aside for cooling 2-3 minutes.
5. Now grind the dal to paste in a blender without using any water.

Preparation of Paratha

6. Now make small balls from dough .
7. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
8. Place a portion of the filling mixture in the centre of the dough circle.
9. Bring together the edges in the centre to seal the filling inside the dough.
10. Roll out the stuffed dough circle into a thin paratha of 150 mm. (6'') diameter.
(You can even roll them out thicker and deep fry them to make puris in same way).
11. Repeat for the remaining filling and dough to make more.
12. Cook each dal paratha on a hot tava (griddle) using a little oil till both sides are golden brown.

Serve hot with SABZI
Good with kheer (Pudding) when cold




joyoti said...

hi abha,fandabulous recipee dear..thax a ton

Anonymous said...

this is awesome, you must be an awesome cook!!!!

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