Spiced Lentil Stuffed Flat Bread (Ajwain Dal Paratha)
- 1.5 cup – Chana dal (Husked Bengal Grams)
- 2 tablespoons ginger paste
- 1 teaspoon Ajwain/Carom Seeds
- 1/2 teaspoon cumin seeds/jeera
- 1/2 teaspoon sugar
- 1/2 teaspoon Turmeric
- 3 teaspoon Red chili powder/Red chilli flakes (adjust the amount to your taste)
- 1/4 teaspoon Hing/Asafoetida
- 1.5 tablespoon of oil
- Salt to taste
- 2 cup – Whole wheat flour
- 1.5 teaspoons Ajwain/Carom Seeds
- 1 tablespoon Oil / Ghee
- A small pinch of baking soda
- Water to knead
- Oil
- Thick bottomed Skillet or a cast iron skillet
- Produce
- Cumin seeds/jeera (1/2 teaspoon)
- Hing/asafoetida (1/4 teaspoon)
- Red chili powder/red chilli flakes (3 teaspoon)
- Condiments
- Ginger paste (2 tablespoons)
- Cooking & Baking
- Baking soda (1 small pinch)
- Oil (1 1/2 tablespoon)
- Oil (1)
- Salt (1)
- Sugar (1/2 teaspoon)
- Turmeric (1/2 teaspoon)
- Whole wheat flour (2 cup)
- Drinks
- Water to knead (1)
- Dairy
- Oil / ghee (1 tablespoon)
- Other
- 1 teaspoon Ajwain/Carom Seeds
- Thick bottomed Skillet or a cast iron skillet
- 1.5 cup – Chana dal (Husked Bengal Grams)
Preparation
Read recipe preparation on ecurry.com
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Published December 14, 2008 (4 years ago).
6 people saved this recipe.
