Bikaneri Dal Paranth

INGREDIENTS:

Refined flour (maida) + for dusting - 1 1/2 cups

Salt - to taste

Pure ghee - 6 tablespoons

Split Bengal gram (chana dal), soaked - 1 1/4 cups

Asafoetida - 1/4 teaspoon

Coriander powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Garam masala powder - 1/2 teaspoon

Oil - to shallow fry

METHOD:

Combine refined flour, salt and four tablespoons of ghee. Add sufficient water to and knead into a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Pressure cook chana dal with two cups of water and salt till two to three whistles. Open lid when pressure reduces and allow to cool. Grind dal to a coarse paste. Heat remaining ghee in a kadai. Add asafoetida, coriander powder, red chilli powder and garam masala powder. Sauté for half a minute. Add the dal paste. Cook for three to four minutes or till dry. Adjust seasoning and mix well. Remove from heat and allow it to cool. Divide into eight portions and set it aside. Divide the dough into eight portions and roll into balls. Spread each dough portion in your palm to a small puri, place a portion of stuffing in the centre, gather up the edges and shape into a ball again. Press lightly on tabletop. Roll out into a thin parantha dusting with flour if needed. Make other paranthas in the similar way. The paranthas should be as thin as a papad. Heat sufficient oil in a pan. Slide the parantha gently into the oil and shallow fry till evenly golden on both the sides. Drain and place on an absorbent paper and serve hot.