Choorie Ka Parantha from Uttar Pradesh

Ingredients

• 1 cup Wheat Flour ( / Atta)
• 1/4 cup Split Yellow Moong Dal ( / Dhuli Moong ki Dal)
• 1 tsp Ghee
• Salt to taste
• A Pinch Asafoetida (/ Hing)
• 1/2 tsp Red Chili Powder
• Cooking Oil (for frying)

Instructions

1. 1

   Make a coarse powder of Moong Dal and soak with one cup water for at least 3 hours.

2. 2

   Take the soaked dal, along with salt, hing, chilli powder and ghee, mix well.

3. 3

   Slowly add wheat flour and knead to a soft pliable dough.

4. 4

   Pinch down equal portions of the dough.

5. 5

   Roll out each as thin as you can roll and place them on a plate.

6. 6

   Now on top of each disc, spread ghee, layer the other roti over it.

7. 7

   Continue with all the rolled out roti. Roll in tightly

8. 8

   You will get a log. So now cut into small measurements of the roti you want to make.

9. 9

   Press from top and dust well to roll out again.

10. 10

    Heat a tawa and grease with oil

11. 11

    Cook the paratha on both sides.