When Srivalli announced her Roti Mela, I was at a loss to find a special roti to send her way. While my friends think of aloo paranthas and mooli paranthas as special meals, I grew up thinking them commonplace breakfasts in Punjab.
So I had to think what my mom will call special. For she does have those occasional treats, some things so sinful that she will only make them every once in a while. The obvious answer was chana dal parantha.
To make the parantha, boil 1/2 cup split yellow lentils until al dente. In a bowl, mix the lentils, one small onion chopped finely, a tbsp of chopped coriander, salt, garam masala, red chilli powder, cumin seeds and anardana (dried pomegranate seeds). Mix well to make your filling.
Knead one cup whole wheat flour with enough water to make a firm yet pliable dough. Let it rest for a while.
Take a small ball of dough (roughly the size of tennis ball) and roll out to a thick disc. Place 2 tablespoon of the filling in the middle of this disc. Gather the side and bring them together to form a filling-stuffed ball. Toss the ball in dry flour to prevent it sticking and roll it out to a thin parantha.
Heat a griddle and place the stuffed parantha on it. Cook for around half a minute, then flip over. Spread ghee over the parantha, flip back again and apply ghee on the other side. Cook the parantha on both sides until its golden in color. You will notice that chana dal will absorb a lot more ghee than any other parantha, making it sinfully rich yet delicious.
So I had to think what my mom will call special. For she does have those occasional treats, some things so sinful that she will only make them every once in a while. The obvious answer was chana dal parantha.
To make the parantha, boil 1/2 cup split yellow lentils until al dente. In a bowl, mix the lentils, one small onion chopped finely, a tbsp of chopped coriander, salt, garam masala, red chilli powder, cumin seeds and anardana (dried pomegranate seeds). Mix well to make your filling.
Knead one cup whole wheat flour with enough water to make a firm yet pliable dough. Let it rest for a while.
Take a small ball of dough (roughly the size of tennis ball) and roll out to a thick disc. Place 2 tablespoon of the filling in the middle of this disc. Gather the side and bring them together to form a filling-stuffed ball. Toss the ball in dry flour to prevent it sticking and roll it out to a thin parantha.
Heat a griddle and place the stuffed parantha on it. Cook for around half a minute, then flip over. Spread ghee over the parantha, flip back again and apply ghee on the other side. Cook the parantha on both sides until its golden in color. You will notice that chana dal will absorb a lot more ghee than any other parantha, making it sinfully rich yet delicious.
Comments
Thanks to you and your ma for this:)
here is one i have come across
http://foodiekarve.sulekha.com/
and this one is being redesigned but has an archive.
http://www.baddirections.net/