Indian
Indian - Breads and Flatbreads
Panchratna 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
- • 1 cup whole wheat flour (atta)
- • 1/2 cup bajra flour
- • 1/2 cup jowar flour
- • 1/4 cup besan (chickpea flour)
- • 1/4 cup corn flour (makki ka atta)
- • 1 tsp salt
- • 1 tsp carom seeds (ajwain)
- • 2 tbsp ghee
- • 3/4 cup water
Preparation Steps
1
Phase 1
Combine the five flours, salt, and carom seeds in a bowl.
2
Phase 2
Rub in the ghee, add water, and knead into a smooth, firm dough; rest 20 minutes.
3
Phase 3
Pinch off lemon-sized balls and roll each into a thin disc.
4
Phase 4
Toast on a hot tawa until blistered, flipping once and pressing lightly.
5
Phase 5
Brush with ghee and serve hot.