dalia paratha, broken wheat paratha
by Tarla Dalal
Added to 651 cookbooks
This recipe has been viewed 72744 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!
Main procedure- 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.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 68 cal |
| Protein | 2.2 g |
| Carbohydrates | 13.2 g |
| Fiber | 1.9 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 4.2 mg |
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