Saturday, February 26, 2011

Bikaneri Parantha

Bikaneri paratha / Bikaner purotta


·        Maida (All purpose flour): 500 gm

·        Edible oil: 200 gm

·        Red chili powder: 1 tsp

·        Coriander powder (Malli podi / Dhaniya powder): 1 tsp.

·        Split chick peas (Kadalai paruppu / Chana dal: 250 gm

·        Garam masala powder: 1 tsp.

·        Salt: 1 tsp

Method of preparation:

·        Soak chana dal for about six hours.
·        Cook in a pressure cooker with a glassful of water.
·        Wait for 1 whistle.
·        Remove from flame.
·        Drain water and grind to paste. 
·        Take maida, add salt and 2 tbsp of oil.
·        Mix well.
·        Add water and prepare dough.
·        The dough will be soft.
·        Make balls.
·        Heat two tbsp of oil in a wok (Iruppuchchatti / Vaanali / kadai).
·        Add the dal paste and fry for about four minutes.
·        Add masala powder.
·        After cooling, stuff this paste into all maida balls.
·        Press these balls one by one with the help of rolling pin (chakla and belan), chapatti press or poori kattai into papad like thin disks. Make soft paranthas on hot plate (Dosai kal / tawa).  

Serve with Aloo Dum Masala, Raita and Chutney.

What is chakla belan?
Chakla - belan is a combination of a wooden or marble platform and a wooden or metallic rolling pin, used for rolling doughs in the preparation of puri (poori), chapatti, papad, samosa, etc.

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