Recipe - Dal parata
Ingredients:
- Wheat flour - 1 and 1/2 cup
- Dal (cooked lentils) - 1 cup
- Green Chillies - 3 small Indian chillies
- Onions - 1/2 cup (chopped)
- Cilantro - 1/4 cup
- Cumin seeds - 1/2 teaspoon
- Carom seeds (ajwain) - 1/4 teaspoon
- Salt - 3/4 teaspoon
Method to roll Parata:
Get the tools ready - Tawa on the stove with medium high temperature. Rolling pin to make/roll rotis. All purpose flour in a 3/4 plate to lightly flour the dough in between during rolling the roti. Grilling rack if you are not using a gas stove. Tongs to flip the roti on the tawa and on the grilling rack.
Make a small lemon size ball out of the dough. Slightly flatten the ball sized dough and dip the flatten ball in the all purpose flour plate which is placed in the side. Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center.
To prevent sticking of the roti dough when rolling, you can continuously rotate the dough on the surface (lift it up and throw it back down just like a frisbee). Make sure not to apply too much pressure while rolling. Try not to roll the roti too thin (if you're a beginner at this). Apply ghee on the half rolled roti. Roll or fold it back in desired shaped.
Continue rolling and lightly dust the roti/parata with flour if the parata is sticking to the surface. Too much dusting may spoil the taste of the parata too. It is important to roll the dough on one side only. Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc).
Method to cook Roti:
Preheat the tawa/cast iron pan on medium high. Transfer the ready parata on to the pan and wait for 10-15 seconds. You will see small bubbles forming on the parata.
Flip the parata on to the other side and wait for 15 seconds. Apply ghee/clarified butter. Cook both sides of the roti and ensure parata is well cooked.
Preparation time - 10 - 20 minutes
# Servings: 4 - 6 rotis (depending on the size)
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