by Tarla Dalal
Added to 582 cookbooks
This recipe has been viewed 23240 times
Chana dal and broken wheat make unusual beginnings for a paratha. This combination of bengal gram dal (pulse) and broken wheat (cereal) forms a complete source of protein and also provides fibre. Apart from being rich in nutrients, these parathas are also rich in taste and flavour. Serve them hot and fresh, as re-heating these parathas is not a good idea!
- Wash the chana dal and broken wheat and pressure cook in 3/4 cup of water for 3 whistles. Allow to cool completely.
- Add the remaining ingredients and knead into a soft dough using water only if required.
- Divide the dough into 10 equal portions and roll each portion into a circle of 125 mm. (5") diameter.
- Cook each paratha on a non-stick tava (griddle) using a dash of oil till it is lightly browned on both sides.
- Serve hot with low fat curds.
|Amt||Energy||Protein||Cho||Fat||Vit A||Vit C||Calcium||Iron||F. Acid||Fibre|
| 18 gm|| 61 kcal|| 2.0 gm|| 11.4 gm|| 0.8 gm|| 92.7 mcg|| 1.6 mg|| 9.7 mg|| 0.8 mg|| 6.2 mcg|| 0.3 gm|
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