Indian
Indian - Breads and Flatbreads
Gujarati Dal 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 cup chopped fresh fenugreek leaves (methi)
- • 1/4 cup plain yogurt
- • 1 tbsp sesame seeds
- • 1 tsp turmeric powder
- • 1 tsp red chili powder
- • 1/2 tsp salt
- • 2 tbsp oil, plus extra for cooking
- • 1/2 cup water, as needed
Preparation Steps
1
Phase 1
Combine the flour, methi leaves, yogurt, sesame seeds, turmeric, chili powder, and salt with 2 tbsp oil.
2
Phase 2
Add water gradually and knead into a soft, pliable dough; rest for 15 minutes.
3
Phase 3
Divide the dough into lemon-sized balls.
4
Phase 4
Roll each ball into a thin 6-inch circle.
5
Phase 5
Cook on a hot tawa, drizzling oil around the edges, until browned spots appear on both sides.
6
Phase 6
Serve hot with yogurt and pickle.