- Preparation time 1 hour
- Cooking time 30 minutes
- Makes 6-8 paranthas depending on size of dough balls
INGREDIENTS FOR STUFFING
- Chana Dal (boiled) 250 gm
- Almonds 4-5
- Pistachios 8-10
- Cardamom powder 1 tsp
- Gur (crushed) 1 cup
- Desi Ghee 3-4 tbsp
FOR DOUGH
- Sher Atta (Fiber wala) 2 cups
- Salt (to taste)
- Desi ghee 2 tbsp
- Water as required for kneading
METHOD
In a wok, boil 250 gm of Chana Dal. Once boiled, in a grinder add boiled Dal, 4-5 almonds and 8-10 pistachios and grind into powder form. In another frying pan, add 3-4 tbsp of Desi Ghee, fry Dal mixture for 10-12 mins on medium low heat. Now add 1 tsp of Cardamom powder, 1 cup crushed Gur or Jaggery and again fry the mixture for 10-12 mins on medium low flame and till the mixture is slightly golden brown. Remove from heat and let it cool in a separate bowl.
Take Sher Atta (Fiber wala) in a bowl, add salt and Desi ghee and knead the dough soft with water. Cover and let it rest for 30 minutes. Make equal sized small balls from the dough. Roll the two balls flat of same size and place the cooled Dal and Gur mixture between these, seal the edges and roll again. Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add Desi ghee and turn over for frying. Fry until golden brown from both sides.
SERVING SUGGESTION
Serve with lassi or chai.