Dal Walla Parantha
Pan baked Indian Bread with stuffed pulses mix
Serving 4-6 persons
Preparation Time: 10 minutes
Cooking Time: 25 minutes
|2 Cups||Wheat flour ( Whole or regular)|
|1 Cup||Left over dal (Any kind of Cooked Lentil)|
|1 Medium||Finely Chopped Onion|
|1 Tablespoon||Finely Chopped Green Chillies|
|2 Teaspoons||Finely Chopped Green Coriander leaves|
|1 Tablespoon||Ginger Paste|
|1 Tablespoon||Garam Masala|
|1 Teaspoon||Coriander Powder|
| ||Salt To Taste|
|0.5 Cup||Oil for Frying Paranthas|
In a Large vessel take all the ingredients except oil fro frying paranthas and salt. Mix them and kneed them with water. Be careful adding water as dal is already cooked and in liquid form so you may be needing very less water.
Make equal size of balls from the dough.
Heat tava or griddle at medium high flame.
Now Take one ball dust it with flour and roll it either in triangle or square shape and cook it from the both sides rubbing oil.
Make all the paranthas following the same steps and serve them hot with yogurt, butter and pickle.
Dal walli roti, dal walla prantha, Recipes from the leftover, Indian Recipe, Vegetarian Recipe, vegan Recipe