Churi ka paratha
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3.67 from 3 votes

Rajasthani Churi Ka Paratha

Rajasthani Churi ka paratha/ Korme ka paratha- a delicious flatbread made with soaked yellow lentil,wheat flour and few basic Indian spices
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch, Roti,paratha,poori ,Breads, Tiffin recipes
Cuisine: Rajasthani cuisine
Keyword: churi, mogar, moong daal paratha, paratha
Author: anjanaskc


  • 50 gm Yellow Lentil/Moong Daal
  • 200 gm Wheat flour/ Multigrain aata
  • 3 tbsp Cooking oil
  • 2 tsp Fennel Seeds/ Saunf
  • 2 tbsp Chili flakes/ Kuti laal Mirch
  • 1/3 Asafoetida/Hing
  • 2 tsp Whole Coriander/ Dhaniya Kuta Crushed
  • 1/3 Turmeric/ Haldi
  • Salt/ Namak
  • 2 Green Chili/hari mirch
  • 1/4 cup dhaniya
  • enough ghee or oil


  • Wash and soak moong daal in ebnough water for 20 minutes.
    Soak moong daal ka korma in enough water for 15 minutes
  • Take a big wide bowl and add the soaked daal or korma ,wheat flour ,all the spices ,3 tbsp oil, chopped green chili and fresh coriander
  • Add water and make a mdium soft dough , cover with a lid and let it rest for 15 minutes.
  • Make equal size balls from the dough and keep aside ,covered with a moist cloth.
  • Take a dough ball ,dust with dry flour and roll to make a thin chapati.
  • heat a tawa /griddle and put the rolled paratha over it and dry roast from both the sides on medium heat.
  • then apply some oil or ghee and roast from both side by pressing with a spatula till nice golden in colour.
  • Remove from the tawa and serve hot.
  • Surving suggestion- serve with dahi ki aloo, aam ki launji or with any tangy pickle or chutney