1 ½cupsWhole wheat flour (Chapati atta)+ more for dusting
Saltto taste
½teaspoonRed chili powder
¼teaspoonTurmeric powder
¼teaspoonAjwain (Carom seeds)
1teaspoonSesame seeds
1Green chilifinely chopped or crushed or paste
½teaspoonGinger paste or freshly grated or crushed
¾cupLeftover dal
3tablespoonsCilantro or coriander leaves
2-3tablespoonsWateror as needed
Oilfor frying paratha
Instructions
Take whole wheat flour in a bowl along with salt, red chili powder, turmeric powder, ajwain and sesame seeds. Mix well.
Add green chilies, ginger paste, leftover dal and chopped coriander.
Mix thoroughly using your fingertips till everything is well combined.
Once it is mixed, add water as needed and knead into smooth and soft dough. Adjust the water quantity as per you dal consistency.
Cover it and let it rest for 15 minutes.
After15 minutes, knead the dough once again. Divide into 10-11 equal portions.
Make smooth balls and flatten them between your plam and make discs.
Now work with one flatten disc at a time. Dust both the sides into the dry flour.
Roll into 6-7 inch diameter circle. During the rolling process, if it sticks then you can dust with dry flour.
Heat the tawa or pan on medium heat. Once hot place rolled paratha on it.
Within few seconds, you will notice the bubbles on top and bottom side will have few light brown spots. That time flip the paratha and cook other side for few seconds.
Now apply oil on the surface. Flip it and cook by lightly pressing using spatula.
Again apply on oil and flip the paratha. Similarly cook other side by pressing with spatula.
Once both sides have golden brown spots and no more doughy part appears, remove it from the tawa and place into insulated container.