Chanay ki Daal kay Parathay by Zubaida Tariq


Chanay ki daal 1 cup
Red Chili Powder 1 tbsp
Coriander leaves (Finely chopped) 1 bunch
Mint leaves (Finely chopped) 1 bunch
Lemon 2
Green chilies (Finely chopped) 4
Salt as required
All spice (Grind) 1 tsp
Clarified butter as required
Flour 2 tbsp
For Parathay:
Whole Grain Flour 2 cups
Salt as required
• Boil 1 cup chanay ki daal, make sure it do not get too soft. Grind in a chopper once it’s cool enough.
• Add 1 bunch finely chopped coriander leaves, 1 bunch finely chopped mint leaves, 1 tbsp red chili powder, salt, 1 tsp grind all spice, 4 finely chopped green chilies and 2 lemons. Mix all ingredients together and leave it for a while.
• Knead whole grain flour with salt. Make balls with roll to make rotis. Spread cooked lentil on the centre. Place wet flour on the edges of the roti.
• Add another layer of roti and press from the edges.
• Heat a pan and cook parathas from both sides, keeping adding clarified butter when needed.
• Serve it with sweet & sour tamarind chutney.

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