INGREDIENTS

Chana Dal,

Flour,

Salt,

cumin seeds 2 tbl spoon roasted powder,

turmeric powder 1/2 tsp spoon,

ghee or oil.

METHOD

1. Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste.

2.Divide dal paste into equal portions for paranthas.

3.ake dough ball, make a depression and add the dal paste. Seal

.4.Roll out to a thin paratha and cook on a high flame for a few minutes (dont overcook or they will be hard).

5.Just flip from one side to the other.

6.Serve with chutney