Subj : Lentil Parathas
To   : All
From : Ben Collver
Date : Mon Oct 13 2025 08:45:11

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lentil Parathas
 Categories: Indian
      Yield: 10 Parathas
 
MMMMM-----------------------CHAPATI DOUGH----------------------------
      4 c  Chapati flour
  1 1/2 c  Water; lukewarm

MMMMM----------------------LENTIL PARATHAS---------------------------
    1/2 c  Lentils
      1 ts Cumin powder
      1 tb Onion; minced
      1 tb Cilantro leaves; chopped
      1 ts Salt
    1/2 ts Black pepper powder
 
  Chapati Dough:
  
  Place flour in a bowl and make a hole in the center. Pour a little
  water in the hole and fold in flour from the sides with your hands.
  Keep adding water and tossing lightly until the flour forms a ball
  and does not stick to either your hands or the bowl. Turn dough out
  on a floured board and knead well until smooth. Place ball of dough
  in an oiled bowl and cover with a damp cloth for 1 to 2 hours.
  
  Lentil Parathas:
  
  Put lentils in a pressure cooker and cook for 3 minutes after
  bringing to maximum pressure. Uncover and cook until the liquid
  evaporates. Add remaining ingredients and mix well. The mixture
  should be quite dry. Make 10 balls out of the lentil mixture.
  
  Be sure the filling is completely dry; if any liquid accumulates, the
  parathas will be spoiled.
  
  Shape dough into 10 balls; flatten balls with your hands into round
  patties. Use as much flour as needed to keep the balls from sticking.
  Make a depression in the center. Place a lentil ball in the
  depression and fold dough over so that it covers the lentil ball.
  Press ball in your hand to make a circular patty; place patty on
  floured board, and roll out to a 1/4" thickness. Follow same
  procedure for remaining 9 balls.
  
  Heat the tawa or heavy bottomed pan. Place a paratha on the hot tawa
  and cook on both sides until it turns a light brown. Brush with a
  little ghee before turning itr over.
  
  Line a serving dish with a large cloth napkin and place them in as
  they are made, and cover with the ends of the napkin. This will
  ensure that the parathas remain soft until the whole batch is
  finished and ready to serve.
  
  Serve with any salad that has a yogurt dressing, as well as with any
  chutney or curry.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
MMMMM
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 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

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