. Recipes: SPLIT BENGAL GRAM PARATHA

SPLIT BENGAL GRAM PARATHA


SPLIT BENGAL GRAM PARATHAS


INGREDIENTS:
2 cups Plain Flour,
1 cup Split Bengal Gram,
1 tsp Sal, you can increase/decrease as per your taste,
1/4 tsp Asafoetida,
1 tsp Red Chilli Powder,1 tbsp Coriander Powder,
1/2 tsp Mixed Spices Powder,
6 tbsp Butter,
2 cups Cooking Oil.

PREPARATION:
Combine Plain Flour, Salt & 4 tbsp of Butter. Add sufficient water, knead into a soft & smooth dough. Cover with a damp cloth & rest dough for ten minutes. Pressure cook Split Bengal Gram with two cups of Water & Salt till two to three whistles. Open lid. When pressure reduces & allow to cool. Grind Split Bengal Gram to a coarse paste. Heat remaining Butter in a Deep Frying Pan. Add Asafoetida, Red Chilli Powder, Coriander Powder & Mixed Spices Powder. Sauté for half a minute. Add Split Bengal Gram paste. Cook for 3-4 minutes or till dry. Remove from heat & allow it to cool. Divide into eight portions & set it aside. Divide dough into eight portions & roll into balls. Spread each dough portion in your palm to a small puri, place a portion of stuffing in center, gather up the edges & shape into a ball again. Press lightly on tabletop. Roll out into a parantha dusting with flour if needed. Make other paranthas in the similar way. Put the paratha on a tava with the open edges at the bottom. Cook for a few minutes using oil. Turn over on the other side & cook again until crisp. SPLIT BENGAL GRAM PARATHAS are ready to serve. Serve hot with curd.

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