Dal & Methi Paratha

Aruna Thapar
Aruna Thapar @Arunathapar27
New Delhi

#winter21 #Post2
#I have prepared this paratha with wholewheat flour, cooked leftover lentils and fresh fenugreek. It is a  healthy and wholesome and is perfect for winter breakfast, brunch or lunch box that can be served with plain curd or pickle.

Dal & Methi Paratha

#winter21 #Post2
#I have prepared this paratha with wholewheat flour, cooked leftover lentils and fresh fenugreek. It is a  healthy and wholesome and is perfect for winter breakfast, brunch or lunch box that can be served with plain curd or pickle.

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Ingredients

20 minutes
2(4 parathas)
  1. 1 bowlwheat flour
  2. 1 bowlleftover dal
  3. 1onion chopped
  4. 1 bowlwashed and chopped methi
  5. 1 " piece grated ginger
  6. 2green chillies chopped
  7. as per taste salt
  8. 1/4 tspred chilli powder
  9. 1/4 tspgaram masala
  10. as required Water
  11. as requiredCooking Oil for shallow fry
  12. as requriedButter for serving

Cooking Instructions

20 minutes
  1. 1

    Add cooked dal, chopped, grated ginger and chilli in a mixing bowl.

  2. 2

    Add wheat flour and fresh fenugreek leaves. Mix all ingredients well.

  3. 3

    Knead a soft dough. Add a little water if required as dal already has water in it. I just added 2 tb sp water and kneaded the dough.

  4. 4

    Divide the dough in 4 equal parts and shape as a ball. Roll like a chapati. Apply cooking oil on it. Fold it in triangle shape by giving 2 folds. Roll now.

  5. 5

    Heat griddle and put paratha on it and roast on medium flame till golden from both sides.

  6. 6

    Apply cooking oil on both sides and shallow fry till crispie golden brown colour.

  7. 7

    Serve hot with butter or pickle.

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Aruna Thapar
Aruna Thapar @Arunathapar27
on
New Delhi
Cooking is my passion. Love to experiment.
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