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
Servings: 4 person
Calories: 337kcal
Ingredients
- 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
Instructions
- Wash and soak moong daal in ebnough water for 20 minutes.ORSoak 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
Nutrition
Calories: 337kcal | Carbohydrates: 49g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 144mg | Potassium: 169mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1256IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 4mg