Ingredients
Left over cooked daal - 1 bowl
Wheat flour - 3 cups
Onion - 1 small (finely chopped)
Coriander leaves - (finely chopped)
Ghee - 5 tbl spoon
Oil - for preparation
Method
Take 3 cups of wheat flour in a bowl add cooked daal, finely chopped onion, coriander leaves and knead into a soft dough. Apply 1 tbl spoon ghee and keep aside.
Devide dough into small equal portions and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half, again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.
Left over cooked daal - 1 bowl
Wheat flour - 3 cups
Onion - 1 small (finely chopped)
Coriander leaves - (finely chopped)
Ghee - 5 tbl spoon
Oil - for preparation
Method
Take 3 cups of wheat flour in a bowl add cooked daal, finely chopped onion, coriander leaves and knead into a soft dough. Apply 1 tbl spoon ghee and keep aside.
Devide dough into small equal portions and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half, again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.
