Bedavi Parantha Recipe
by Sonal Mittal
ingredients for bedavi paratha:
500gms wheat flour
1cup mixed lentils(moong dhuli(split green lentils) n urad dal - white lentils),
1teaspoon fennel seeds(saunf),
1teaspoon red chilli powder,
1teaspoon tumeric powder,
1teaspoon corriander powder
salt according to taste.
Method for making bedavi paratha:
Soak the lentils for at least 2hrs.
Knead the flour. do add little salt while kneading the flour,for a nice and soft dough.
Add a little milk while kneading it.
Now drain the water from the lentils and coarsely grind them in a grinder.
Now add oil in a pan add some asfotedia when it starts changing colour add the lentil mixture in it.
Now saute the mixture till it starts changing its colour.
Add fennels seeds,then add red chilli pwd,tumeric,corriander pwd and salt.
Now make small balls of the dough,flatten the ball with the help of a rolling pin,stuff the mixture in the dough and roll it in the shape of a flat parnatha.
Now heat the griddle put the parantha on the griddle,when it starts cooking turn the side and add oil on the cooked side then turn again and add oil to the other side also.
When the parantha is cooked from both the sides take it off from the griddle.
Serve it with curd or butter or you can also serve it with aloo ki subji instead of poori that also tastes very nice,you can also make pooris with the same lentil mixture.