Veggie Dal Paratha
by Radha Hoizal
14 Oct 2011
This recipe has been viewed 4102 times
This is an exclusive paratha with the combination of dal and vitamin A rich dill leaves giving it an elegant flavour.Also cor in the stuffing enriches the nutrition of the paratha with the fibre content in it.
Veggie Dal Paratha recipe - How to make Veggie Dal Paratha
Preparation Time: Cooking Time: Total Time:
Makes 1 serving
For The Stuffing
1 cup cooked and coarsely ground chana dal (split bengal gram)
1/4 cup grated coconut
2 tbsp grated cauliflower
2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tbsp chopped dill leaves
2 tbsp grated paneer (cottage cheese)
salt to taste
1 tsp sugar
1/2 tsp turmeric powder (haldi)
2 tbsp lemon juice
2 tsp red chilli powder
1 tsp garam masala
2 tsp green chilli paste
1 tsp ginger (adrak) paste
2 tbsp oil
For The Dough
1 1/2 cups wheat (gehun) flour
2 tbsp jowar (white millet) flour
2 tbsp besan (bengal gram flour)
salt to taste
2 tbsp oil
wheat (gehun) flour for rolling
ghee or butter for shallow frying the parathas
Method
For the stuffing
For the dough
For the stuffing
- For the stuffing
- Heat oil in a kadhai and put haldi, green chilly paste,ginger paste and fry for few seconds.
- Then put red chilly powder,garam masala,dill leaves,cauliflower and
- cook till the vegetables get cooked.
- Then add boiled and coarsely crushed chana dal and saute for 5 minutes.
- Then add boiled and coarsely crushed corn and again saute for few seconds.
- Then add grated panner,salt,sugar lemon juice,grated coconut and mix well and keep aside.
For the dough
- For the dough
- Mix all the ingredients in the heading"For the dough"
- and bind a medium soft dough and keep aside.
- Make balls of this dough and roll to a roti of 3 inches diameter.
- Place 2 tbsp of the stuffing prepared and cover the roti from all sides.
- Roll again to a paratha of 6 inches diameter.
- Shallow fry on hot tawa using ghee or butter till golden brown.
- Serve hot with butter,dahi or tomato ketchup.
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