Friday, 6 April 2012

Dhal Stuffed Paratha

I made these with leftover tarka dhal. They make a good supper or snack with Indian pickles and raita, served straight from the frying pan.

500g chapatti/ atta flour, plus extra for dusting
pinch salt
1 tsp vegetable or other flavourless oil
about 300ml water, enough top make a soft dough.
Leftover dhal- it needs to have a dryish texture
Melted ghee, a few tablespoons.

Mix the flour with the salt and oil. Slowly stir in enough water to make a soft dough. Cover and leave for about 30 minutes.
Divide them into 8-10 pieces. Dust some flour onto a board, and roll one piece into a 7cm circle. Put a tablespoon of dhal in the centre. Gather up the edges of the dough to the centre and form into a ball again. Re-roll out to a 16cm circle. Repeat with the other pieces of dough.

Heat a griddle or heavy based frying pan. Put an uncooked paratha in the pan. Turn in over after a minute, and brush with ghee. Turn over again, a brush the other side with the ghee. Turn it over a few times while cooking, it should be golden brown and crispy on both sides when ready. Repeat with the rest of the uncooked paratha.

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