Parathas form an integral part of any north indian dinner. Over time, there have emerged different varieties of the paratha, each with a distinctive quality of its own. The choliya paratha recipe
INGREDIENTS
150g choliya (split pea)
Dry flour for dusting
Kneaded Dough
Clarified butter
Coriander leaves
2 green chillies
1 tsp garlic-ginger paste
Garlic greens
Garlic, finely chopped
½ tsp salt
½ tsp jeera powder (cumin powder)
½ tsp dhania powder (powdered coriander)
½ tsp red chilli powder
DIRECTIONS
Grind the choliya and the green chillies in a mixer-grinder
No water would be needed
After grinding, the mix should have a thick consistency
Put the grinded choliya on a plate
Add the coriander leaves
Add the garlic-ginger paste
Add the garlic greens
Add the chopped garlic
Tip: Since green garlic is available only during winters, you can substitute it with diced garlic
Add salt
Add the dhania powder
Add the jeera powder
Add the red chilli powder
Mix all the ingredients together
Tip: The filling here is enough for 2-3 parathas
Pinch out a portion out of the kneaded dough
Dust it in the dry flour
Roll out the dough for the paratha
Take a handful of the stuffing and place it on the paratha
Shut the paratha on all sides
Pat it with your palms and dust it in the flour again
Roll out the dough again
Tip: If there are cracks on the surface, dust them with flour so that the paratha remains in proper shape
Fry the paratha on high flame
Flip the paratha over and start applying ghee (clarified butter)
Tip: Prick the paratha a little so that the ghee seeps inside well
Tip: Cook the paratha on low flame for a while if you want it to become crispier