Preperation Time: 4 to 5 hours
Cooking Time: 26 to 30 min
Servings: 4
Ingredients:
Split skinless black gram/urad dal (soaked for 4 hours, drained and boiled with turmer) - 1 cup
Whole wheat flour/atta kneaded into a dough - 2 cups and for dusting
Ginger finely chopped - 1 inch
Green chillies finely chopped - 2
Onion finely chopped - 2 medium
Crushed dried pomegranate seeds (anardana) - 1 tablespoon
Coriander seeds - 1 tablespoon
Asafoetida - a pinch
Garam masala powder - 1 teaspoon
Dried mango powder (amchur) - 1 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Salt - to taste
Fresh coriander leaves finely chopped - 2 tablespoons
Ghee - for cooking
Method:
1. First make the filling by mixing ginger, onions, green chillies, pomegranate seeds, asafoetida, coriander powder, garam masala powder, kashmiri red chilli powder, dried mango powder, cooked gram and coriander leaves.
2. Take a non-stick pan and heat it.
3. Take the dough and make into parts to prepare balls. Roll each ball into circular shape.
4. Take small portion of the filling and put it at the center of the puri or rolled dough and seal the edges of it.
5. Make it into a ball and press slightly.
6. Dust it with some flour and roll it again.
4. Put it on a skillet and cook each paratha for 1/2 min, flip it over, apply some ghee over it and flip again. Again apply some ghee on the second side and flip yet again. Wait till both sides turn slightly golden brown.
5. Transfer the paratha into another plate. Serve hot.