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Why recepie famous for?
Indian flat bread made from leftover chana dal and freshly chopped methi (fenugreek) leaves.
Ingredients
¼ cup chana dal (bengal gram) or 1/3 cup cooked chana dal
1 cup tightly packed methi leaves (fenugreek leaves) or 40 grams methi, chopped (optional) - you can use any greens like spinach etc
¼ teaspoon red chili powder (lal mirch powder)
¼ teaspoon garam masala powder
1 to 2 pinches turmeric powder (haldi)
¼ teaspoon ajwain - optional - (carom seeds/thymol seeds/oregano)
¼ teaspoon jeera - optional - (cumin seeds)
1 teaspoon finely chopped ginger (adrak)
1 to 2 finely chopped green chili (hari mirch)
1 cup whole wheat flour (atta) or 120 grams flour
salt as required
1 to 2 teaspoon ghee or oil as required
white butter or makhan
water, if requied for kneading the dough
Instructions
preparation for leftover dal parathaSoak ¼ cup of chana dal for 4 to 5 hours or over night.
Pressure cook the chana dal till soft and cooked. Lightly mash the dal with the back of spoon. You can also use left over chana dal.
Knead the whole wheat flour with the chana dal, methi or any greens if using, salt, ghee, green chili, ginger, ajwain and jeera.
Also add turmeric powder, red chili powder and garam masala powder.
Add water if required. If using left over chana dal, you may not need to add the water if the leftover dal has enough water and is not dry. If the leftover dal dish is dry, then you will have to add water.
Begin to knead the dough. Then add oil and continue to knead into a soft dough just like the dough for chapatis or parathas.
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