by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 39245 times
This unique Masala Paratha is made with leftover khichadi and a mix of flours. The rice and toovar dal in the khichadi combine with the flours to give the parathas a wonderful texture, while the spices in the khichadi give it a nice taste.
The dough is further tinged with asafoetida and chilli powder to make the flavour spicier. You must add some coriander to the dough as it instantly boosts the flavour and aroma.
The consistency of the dough might vary with the consistency of your khichadi, so feel free to add more flour if you find the dough too sticky too roll.
These parathas are very filling and ideal to have for breakfast . You can even pack them in the lunch box .
- Combine all the ingredients and knead into a lose dough without adding any water
- Divide the dough into 10 equal portions and pat each portion into a circle of about 125 mm. (5") diameter with your fingers. If the mixture is sticky add some more flour.
- Cook each paratha on a hot tava (griddle) using a little oil till both sides are golden brown.
- Serve hot with pickle or curds.
Nutrient values per paratha
|Vitamin A||121.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0.9 mg|
|Folic Acid||20.5 mcg|
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