Sieve the flour and knead to a soft dough by adding enough water. Keep aside. 2. Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida. 3. When the seeds ...

Heat a frying pan over a medium heat and, once hot, place a paratha in the pan ... If you have leftover dal, you can use this instead of the red lentil mix in the recipe to make the dough.

Rajasthani moong dal paratha is unlike the regular one. In this, soaked moong dal is kneaded as is with the dough. This gives the paratha a unique texture, making it super crispy. To make Rajasthani ...

Gradually pour in 200ml/7fl oz water and mix until it comes together into a ... sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick.

Gobi Parantha is a crispy Indian flatbread stuffed with spiced cauliflower filling, cooked with ghee/butter, and served with ...

With its delectable taste and nutritious ingredients, Moong Dal Paratha makes for a satisfying meal any time of the day. Join ...