INGREDIENTS
Maida : 500 gms
Salt & Red chilly powder : to taste
Oil : 200 gms
Dhaniya powder : ½ tsp.
Chana dal : 250 gms
Garam masala : ½ tsp.
METHOD
Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak
chana dal for 6 hours. Boil it in a pressure cooker with a glassful of
water. Wait for 1 whistle. Turn off the gas. Drain away the water and
grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it
for 3-4 minutes. Add all the masala powder. When it cools down stuff
this paste into maida balls. The paranthas should be as thin as a papad.
Make soft paranthas an hour before serving. Serve with Aloo Dum Masala,
Raita and Chutney.
