Indian
Indian - Breads and Flatbreads
Dal Tarka Paratha
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 1/2 tsp salt
- • 1 tbsp oil
- • 3/4 cup water
- • 1 cup cooked chana dal (split chickpeas)
- • 1 tsp cumin seeds
- • 1/2 tsp turmeric powder
- • 1/2 tsp red chili powder
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Mix the flour, salt, and oil; knead with water into a soft dough and rest 30 minutes.
2
Phase 2
Mash the chana dal with cumin, turmeric, and chili powder; season with salt.
3
Phase 3
Divide the dough into balls, fill each with the dal mixture, and roll into rounds.
4
Phase 4
Toast on a hot tawa with ghee until golden brown on both sides.
5
Phase 5
Brush with ghee and serve hot.