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A perfect tri-coloured paratha. . . With a blend of flavours of dals, veggies and spices!
- Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
- Cover and keep aside for 30 minutes.
- Divide the dough into 9 equal portions and keep aside.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, ginger-green chilli paste, chilli powder and anardana powder, mix well and saute for 2 minutes.
- Add the moong dal, mix well and cook for 3 minutes.
- Remove from the flame, divide the mixture into 3 equal portions and keep aside to cool.
- Combine the peas with salt and coriander in another bowl, mix well, divide the mixture into 3 equal portions and keep aside.
- Combine the carrots with salt in a separate bowl, mix well, divide the mixture into 3 equal portions and keep aside.
- Roll out each portion of the dough into a circle of 4” diameter.
- Spread a little oil on one circle and spread the moong dal mixture evenly on top.
- Place another circle on top and spread the green peas mixture evenly on top.
- Place the 3rd circle on top of green peas and spread the carrots mixture evenly on top.
- Seal the edges gently and roll out again into a circle of 6” diameter, using little whole wheat flour.
- Repeat the same to make 2 more parathas.
- Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
- Serve hot with chutney or tea.
This recipe was contributed by chanchal_04 on 30 Jun 2011
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