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Pahadi Kairi Ki Chutney With Gahat Dal Paratha Recipe
How To Make Pahadi Kairi Ki Chutney With Gahat Dal Paratha
Satisfying, uplifting and fulfilling in every sense, parathas makes for one of the breakfast and lunch recipes.
- Total Cook Time 35 mins
- Prep Time 20 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Pahadi Kairi Ki Chutney With Gahat Dal Paratha
- For Chutney:
- 200 gram Raw mango grated
- 150 gram Coriander chopped
- 2 Green Chillies
- 5 gram Cumin Seeds
- 2 nos Lemon Juice
- 1 tsp Sugar
- Salt to taste
- 10 ml Water
- For Paratha:
- 80 gram Horse Gram ( Gahat dal) -
- 120 gram Whole Wheat flour
- 5 gram Turmeric powder
- to taste Red Chili powder-
- 5 gram Cumin Seeds
- 5 gram Dry Mango Powder
- 10 gram Grated ginger
- Green chilies chopped to taste
- to taste Salt
- Water for kneading the dough
- Ghee/Oil for shallow frying
How to Make Pahadi Kairi Ki Chutney With Gahat Dal ParathaHideShow Media
Roast jeera on slow flame, and mix all ingredient together.
Ground it on a stone, by slowly adding water.
Add lemon juice and salt and refrigerate for 2 hours.
Knead the dough using whole wheat flour, salt and water.
Let it rest for at least 30 minutes.
For Paratha Stuffing
Clean and soak the dal for a minimum of 6 hours or overnight.
Drain the water and pressure cook the dal for 3-4 whistles (or depending on your pressure cooker settings) or 8 minutes in Instant Pot Pressure cooker mode or in an open pan until done.
Once the pressure settles or the dal is cooled, drain the water.
Do not discard the water, it can be used as a stock.
Grind the dal using a mortar or pestle or a grinder to a smooth or semi smooth paste.
Now add the cumin seeds, turmeric powder, red chilli powder, Amchur powder, grated ginger, chopped green chilli and salt. Mix everything and keep aside. Let it cool
Making the Stuffed Paratha
Divide the dough into lemon sized balls. Using one of dough balls, roll out a 2-3 inch circular disc.
Apply around ¼ teaspoon of oil/ghee. Now add around 2 tablespoon of the horse gram dal mixture.
Pull over the dough from all the sides and seal it.
Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha.
If required apply dry whole wheat flour in between to roll the paratha’s.
Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame. Flip it after 50-60 seconds.
Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
Serve with chutney and enjoy!
Ps: Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.