Bikaneri channa dal paratha was so flavorful and filling that all we needed on the side was raita and a simple salad.
Ingredients:
1 cup channa dal
2 cup wheat flour
1 tablespoon ghee
1 teaspoon ginger paste
1 green chili finely chopped
Salt to taste
1 teaspoon turmeric powder
1/4 teaspoon asafoetida
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon whole coriander seeds
1/2 teaspoon whole black pepper
1 teaspoon garam masala powder
1/2 teaspoon red chili powder
Method:
In a bowl, take wheat flour, salt, and 1 tablespoon ghee and mix well and knead with water and make a medium soft dough. Keep aside.
Wash and soak dal for 2 hours.
Drain water from dal and add soaked dal in a pressure cooker with salt and turmeric powder and one and a half cup water and cook for one whistle.
Let the cooker cool and remove all water.
Mix cumin seeds, coriander seeds, fennel seeds and black pepper and coarsely grind.
Heat Ghee in a pan and add asafoetida, coarsely grind masala, ginger paste, finely chopped green chili and saute for 30 seconds.
Then add red chili powder, garam masala powder and cooked dal and cook for 3 to 4 minutes and let cool this mixture.
Put one teaspoon oil on the dough and knead again and divide into 6 equal portions and make balls.
Now take one ball, sprinkle some dry flours and roll 3-4 inch.
Now place 1 tablespoon dal mixture in center and take the edge and start pleating bringing to center.
Sprinkle some flour and roll of chapati size.
Place it on hot tawa/griddle and cook it few seconds.
When bubbles appear to flip it and again cook for few seconds.
Apply oil on both sides and cook till red spots are appearing.
Repeat with remaining dough and stuffing.
Now are Bikaneri paratha are ready to serve.
We can serve it with curd, pickle or raita.
