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Bikaneri Dal Paratha

VIEWS 2317

Energy (kcal) - 187

Protein (g) - 6.6

Carbohydrate (g) - 27.4

Fat (g) - 3.5

Khyati's Health-O-Meter Says:

Bengal gram dal is high in fiber and helps to lower cholesterol. It can be digested easily, thereby reducing the risk of bowel complications like constipation. Additionally, a handful of Bengal gram will help you build tolerance while also reducing glucose, blood sugar levels as well as other general conditions.

INGREDIENTS:
  • Bengal gram (chana)(soaked, drained and boiled with salt and turmeric) - 15g
  • Whole wheat flour - 15g
  • Oats/ragi flour - 1 tsp
  • Ginger (roughly chopped) - 1 tsp
  • Green chillies 1-2
  • Coriander powder - ½ tsp
  • Red chilli powder -  ½ tsp
  • Asafoetida -  ¼ tsp
  • Dried mango powder -  ½ tsp
  • Garam masala powder - ½ tsp
  • Onion (finely chopped) -  15 g
  • Fresh coriander springs -  4-6
  • Salt to taste
  • Oil -  ½ tsp
DIRECTIONS:
Step 1 Heat ghee in a nonstick pan; add ginger and green chillies and saute for a minute. Add coriander powder, red chilli powder, asafoetida, dried mango powder, garam masala powder, Bengal gram and mix well. Cook for 3-4 minutes. Transfer this into a bowl, add onion and mix well. Step 2 Finely chop coriander springs and add to the bowl and mix well. Add salt and mix well. Step 3 Put wheat flour in another bowl, add salt and sufficient water and knead into medium-soft dough. Add oil and knead again. Step 4 Heat a nonstick tawa. Step 5 Divide the dough into equal portions, shape them into balls and rull out into thin rulls. Step 6 For each paratha, spread the gram mixture evenly on one roti, cover with another rull and seal the edges. Place the paratha on the hot tawa, flip and drizzle ghee, turn over and drizzle more ghee and cook turning sides till the paratha is gulden brown on both sides.

Bikaneri Dal Paratha - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2317

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