Garam Masala Tuesdays & a Guest Post
 
 
Serves: 5 paranthas
Ingredients
  • 1 cup + 2tbsp Whole wheat flour
  • ⅔ cup leftover cooked lentils/dal
  • 1 tsp ajjwain/carom seeds
  • 2 tbsp finely chopped cilantro
  • salt, to taste
  • 5 green chilies, finely chopped
  • 3 tbsp finely chopped onion
  • ½ tsp cumin seeds
  • 2 tbsp ghee/clarified butter/oil
Instructions
  1. Puree the dal/cooked lentils and any leftover veggies to a smooth paste in the blender.
  2. To the pureed dal, add rest of the ingredients, adjusting the quantity of flour sufficient to make smooth dough that is not sticky and can be rolled out easily.
  3. Divide the dough into a little larger than golf sized balls.
  4. Roll out a ball into a circle and apply some ghee.Bring the edges together and twist into a ball again, flatten it slightly. Dust each portion with some wheat flour
  5. On a lightly floured surface, roll out the flattened dough ball into a circle ¼th inch thick with a rolling pin, applying additional flour as necessary to avoid the dough sticking to the pin.
  6. Heat an iron skillet/tawa. If you do not have an iron skillet use a non-stick pan. Gently pick up the rolled circle and place it on the hot skillet. Cook for a minute and flip it over with a spatula. Each side should have tiny brown spots.
  7. Drizzle one teaspoon of oil on each side and cook the bread while gently pressing down on them. They will get slightly crisp and dark with more brown spots on them.
  8. Wrap the cooked rotis in a dish or paper towel and store them in air-tight containers till ready to serve. (I generally take a bite or two while I am waiting to make the other paranthas. It's ok if you do too!)
Recipe by The Novice Housewife at https://novicehousewife.com/2012/07/03/garam-masala-tuesdays-a-guest-post/