Why recepie famous for?
This unique Masala Paratha is made with leftover khichadi and a mix of flours. The rice and toovar dal in the khichadi combine with the flours to give the parathas a wonderful texture, while the spices in the khichadi give it a nice taste.
Ingredients
1 cup leftover khichadi
1 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1/2 tsp sugar
2 tbsp chopped coriander (dhania)
3 tbsp ghee
Instructions
Combine all the ingredients and knead into a lose dough without adding any water
Divide the dough into 10 equal portions and pat each portion into a circle of about 125 mm. (5") diameter with your fingers. If the mixture is sticky add some more flour.
Cook each paratha on a hot tava (griddle) using a little oil till both sides are golden brown.
Serve hot with pickle or curds.
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