Why recepie famous for?
Dal Paratha wtih this recipe and a chutney to go with it. Recipe
Ingredients
Chanay ki daal (Split Bengal gram) 1 Cup (Soaked 2 hours & boiled with salt) Chaat masala 1 tsp Zeera powder (Cumin powder)
1 tsp Garam masala powder (Whole spice powder)
1 tsp Dhania powder (Coriander powder)
1 tsp Lal mirch powder (Red chili powder)
1 tsp Namak (Salt)
1 tsp or to taste Hara dhania (Coriander) chopped
2 tbs Podina (Mint leaves) chopped
2 tbs Hari mirch paste (Green chilies paste)
2 tsp Pyaz (Onion)
(Squeeze to remove excess water) Ghee as required
Flour Dough:
Atta (Flour) 4 Cups Namak (Salt)
1 tsp Pani (Water) Luke warm as required Green Meethi Chutney: Lehsan (Garlic)
1-2 cloves Hari mirch (Green chilies) 4 or as required
Imli pulp (Tamarind pulp) 4 tbs or as required Cheeni (Sugar)
2 tbs or to taste Namak (Salt)
1 tsp to taste Zeera (Cumin seeds)
½ tsp Podina (Mint leaves)
½ Cup Hara dhania (Coriander)
½ Cup Pani (Water) 2 tbs
Instructions
In chopper,add split bengal garam and chop it.In bowl,add split bengal garam,chaat masala,cumin powder,whole spice powder,coriander powder,red chili powder,salt,coriander,mint leaves,green chilies paste and onion,mix well.
For dough,in bowl add flour,salt,water and knead well to form dough,cover and rest for 15 minutes.
Take dough and make small balls,press each ball a little between your palms to give a shape,add fiiling and place another dough,press edges,dust in flour and roll it with the help of rolling pin.
Hear griddle,place paratha on it and fry from both sides with ghee.
For green meethi chutney,in blender,add garlic,green chilies,taramind pulp,sugar,salt,cumin,mint leaves, coriander and water,blend until well combined.
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