Gahat ka Parantha | Kulthi Dal Ke Parathe | Sanjeev Kapoor Khazana

Описание: There is something incredibly comforting about food that comes straight from the mountains, and 'Gahat ka Parantha' is exactly that kind of recipe. 👌

So, if you are someone who loves discovering hidden regional gems like this, be sure to click the save button so you can easily revisit the recipe whenever you’re craving something warm, wholesome, and homely. 😍😇


GAHAT KA PARANTHA

Ingredients

¾ cup horse gram (gahat), soaked for 8-10 hours and drained
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
¾ tsp dried mango powder (amchur)
1½ cups whole wheat flour (atta) + for dusting
2 tbsps oil
2 tsps coriander powder
2 green chillies, chopped
1 inch ginger, chopped
2 tsps chopped garlic
2 tbsps chopped fresh coriander leaves
Ghee for cooking
Green chutney for serving

Method

1. Heat a pressure cooker, add horse gram, ½ tsp turmeric powder, ½ tsp red chilli powder, salt, ¼ tsp dried mango powder and 2 cups water.
2. Cover with the lid and cook on medium heat till the pressure is released 3-4 times.
3. Open the lid once the pressure settles completely.
4. Take whole wheat flour in a bowl. Add 2 tbsps oil, salt and ¾ cup water and knead to soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
5. Drain the water from horse gram and mash lightly.
6. Add coriander powder, remaining dried mango powder, remaining turmeric powder, remaining red chilli powder, green chillies, ginger, garlic and coriander and mix well.
7. Divide the dough and the stuffing into equal portions. Roll the dough into balls and make a dent in the centre. Stuff the prepared mixture and gather the edges. Seal properly.
8. Dust some whole wheat flour and roll into thick disks.
9. Heat a nonstick tawa. Place the parantha and cook on medium heat for 2 minutes. Flip, drizzle ghee and cook for 2 minutes more. Flip again, drizzle some more ghee and cook on high heat for 1 minute on each side.
10. Serve hot with green chutney.


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