Dal Paranthas (Toor Dal, Red Lentil & Courgette Dal)
Makes: 6 Paranthas
Preparation time: 10 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Total time (including resting): 45 minutes.
Suitable for: Vegetarians, Vegans (use a vegetable oil to brush each side of parantha) and those on a gluten free diet.
Serve piping hot.
Red Lentil & Courgette Dal Paranthas
Ingredients:
200g chapati flour or gluten free chapati flour (I use Eurostar Food Gluten Free flour)
150g left over dal (I used left over toor dal)
½ teaspoon salt
¼ teaspoon chilli powder
¼ garam masala
70 - 80ml water, if needed
Extra gluten free chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Place the flour in a bowl, add the salt, chilli powder and garam masala. Mix together.
Add the dal and combine until a large bread like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot