CHURI KE PARATHAE 2

FOR 10 PARATHAS

INGREDIENTS :-

200 GMS OF WHOLE WHEAT FLOUR

100 GMS OF WHOLE GREEN GRAM ( HARI MOONG KI DAL )

10 TBSP OF MUSTARD OIL

2 TSP RED CHILI POWDER

2 TSP CORIANDER POWDER

2 TSP GARAM MASLA

SALT ACCORDING TO TASTE

METHOD :-

– TAKE THE WHOLE MOONG DAL & WITHOUT WASHING IT GRIND IT INTO MIXER TO SMOOTH FLOUR.

– MIX THE WHOLE MOONG DAL FLOUR WITH THE WHOLE WHEAT FLOUR & MIX ALL THE MASALAS IN THE FLOUR

– THAN WITH WATER MAKE A SOFT DOUGH & KEEP THE DOUGH ASIDE FOR HALF AN HOUR.

– DIVIDE THE DOUGH INTO 10 EQUAL PORTIONS

– TAKE EACH PORTION APPLY SLIGHT OIL ON EACH OF THE PORTION OF DOUGH & ROLL OUT IN TO MEDIUM SIZED ROTI”S

– THAN ON THE CENTRE OF EACH ROTI APPLY LITTLE OIL & SPRINKLE LITTLE WHEAT FLOUR & AGAIN FOLD THE ROTI & START ROLLING IT INTO MEDIUM SIZE & MODERATELY THICK PARATHAS.

– HEAT A TAVA & START COOKING EACH PARATHA. BY APPLYING OIL TO IT ON BOTH THE SIDES OF PARATHAS.

– REMOVE THE PARATHAS FROM TAVA WHEN IT TURNS SLIGHTLY BROWN & HAVE BROWN SPOTS ON EACH SIDE.

– SERVE HOT PARATHAS WITH CURD OR VEG OR WITH MIRCHI KA ACHAAR.