|Serves||Preparation Time||Cooking Time|
|4 People||25 Minutes||30 Minutes|
For the Dough
- 1½ cup wheat flour (Atta)
- ½ cup Moong dal
- 2 tsp fennel seeds
- 2 tsp red chilli power
- ½ tsp turmeric powder
- 3-4 tbsp oil
- 3-4 tbsp dried fenugreek leaves
- 1½ tsp salt
- ½ tsp asafetida
- About ½ cup – ¾ cup water to make the dough
- About 60 ml oil for pan frying the paranthas
- ½ cup wheat flour for rolling
Wash the moong dal thoroughly and soak it for 15-20 minutes. Cook the dal in an open pan till it is 50% done.
Now add all the ingredients (except water) for the dough in a deep bowl. Combine with hands and add the water little by little to form the dough.
The dough should be medium smooth and pliable. Once the dough is ready, cover it and set it aside for about 15-20 minutes.
Now, make 12 large lemon sized smooth balls of the dough.
Heat a tawa or pan. Once it is heated, turn the flame on medium.
Roll the balls out into a 6 inch circle. Use the dry flour as needed.
Cook the rolled dough circle on the heated pan/tawa. When one side is cooked, apply a little oil over it and flip over. Apply some more oil and press it slightly with a spatula. Light brown spots will appear on each side when it gets cooked.
Continue the process with the rest of the dough balls. Pile the cooked paranthas one over the other.
Serve warm with pickle and curd for a satisfying meal.
Serving Size 55.1 g
|Calories||195||Calories from Fat||86|
|Total Fat||9.5g 15%||Saturated Fat||1.2g 6%|
|Trans Fat||0.0g||Cholesterol||0mg 0%|
|Sodium||63mg 3%||Potassium||86mg 2%|
|Total Carbohydrates||23.3g 8%||Dietary Fiber||2.4g 10%|
|Vitamin A||0%||Vitamin C||0%|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.