Korma Paratha
Cooking Instructions
- 1
Take the moong daal in a mixture and make a coarse powder. Soaked the coarse moong daal in enough water for 2 hours.
- 2
Daal will absorb the water if you have extra water drain it out.
- 3
Take ginger, garlic, saunf and khada dhania in mortar pistle and crush them.
- 4
Take big bowl and add soaked moong daal, wheat flour, finely chopped onion, crushed ginger garlic paste, til, chilli flakes and salt.
- 5
Mix well and knead a stiff dough with little water if needed.
- 6
Rest it for 15 min. Again knead the dough with 1 tsp oil to make it smooth.
- 7
Divide the dough in equal portion. Roll each portion like thick roti.
- 8
Heat the nonstick tawa.when heated place the rolled roti on tawa. Drizzle some oil as needed and roast them from both side.
- 9
Enjoy the paratha as is or with pickle.
- 10
Shelf life: 1 week without onion.
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