Lentil Parantha from Chef
Megha Kohli
Chefs’ Manifesto member, Megha Kohli, Executive Chef, Lavaash shared this lentil parantha recipe LIVE at Reimagining Food Systems with EAT & The Rockefeller Foundation in June
A perfect meal for the weekend
Prep Time:
20m
Cook Time:
40m
Serves:
4
Ingredients:
- 1 cup lentils, soaked for 3 hours
- ¼ tsp turmeric
- ½ tsp red chili powder
- ½ tsp dry mango powder
- ½ tsp cumin powder
- ¼ tsp carom seeds
- ½ tsp salt
- 2 tbsp coriander leaves, finely chopped
- 8 ball sized wheat dough (40 gm each)
- oil for roasting
Preparation:
1.
Take 1 cup of lentils and soak it for 3 hours
2.
After 3 hours, boil the lentils for 15 minutes or until the lentils become soft
3.
Drain the water and grind the lentils into a coarse paste
4.
Add the turmeric, chili powder, dry mango powder, cumin powder, carom seeds, salt and coriander leaves
5.
Mix well making sure all the spices are combined
6.
Pinch a ball sized wheat dough and dust with some wheat flour
7.
Roll it in a circle of about 5 inches in diameter
8.
Place a ball sized lentil stuffing in the center
9.
Take the edge and start pleating to bring center
10.
Sprinkle some wheat flour and roll slightly thick. Visit W3Schools.com!
11.
On a hot tawa (iron pan) place the rolled paratha and cook both sides brushing oil
12.
Serve this with yoghurt, a seasonal curry and pickle
