Name: Dhakai Parotha with Cholar Dal recipe by Sumitra Chowdhury at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 Cup All purpose flour; 2 1/2 tbsp Ghee; Salt to taste; 1/2 tsp Baking Powder; 1 cup or more Cold Water; Oil to fry; 1 small cup Bengal grams; 1/2 tsp Turmeric powder; 1/4 tsp Sugar; 1/2 tsp Garam Masala powder; 1 pinch Asafoetida; 1/2 tsp Cumin seeds; 1 Red dry chilli; 1 Bay leaf; 1 tbsp Oil

Ingredients Serving: 4

2 Cup All purpose flour
2 1/2 tbsp Ghee
Salt to taste
1/2 tsp Baking Powder
1 cup or more Cold Water
Oil to fry
1 small cup Bengal grams
1/2 tsp Turmeric powder
1/4 tsp Sugar
1/2 tsp Garam Masala powder
1 pinch Asafoetida
1/2 tsp Cumin seeds
1 Red dry chilli
1 Bay leaf
1 tbsp Oil

Instructions

Mix salt in the flour and mix it.
Add 2 tbsp ghee to the flour and mix it well.
Add water little at a time to make a semi soft dough.
Cover the bowl with damp cloth and keep it aside for 30 min.
Knead dough well for 5 minutes by adding the remaining ghee.
Now divide the dough into equal portions.
Roll out each portion into a round shape.
Brush each rolled portion with oil and sprinkle flour on the top.
Make a cut from the centre of the round to the edge.
Roll the dough from one cut edge to the other to form a spiral roll.
Then roll this into a spiral disc and tuck the ends in. Roll the disc out again.
Heat oil in a frying pan.
Fry the paratha turning on a low flame until both sides are golden brown and crisp. Serve it hot with Cholar Dal.
Take a pressure cooker, add the dal, turmeric powder, salt to taste and garam masala powder.
Add 1 1/2 cup water and pressure cook it till done.
Take oil. Add cumin seeds, bay leaf and red chilli.
Let it crackle. Add asafoetida.
Add the seasoning to the dal, add sugar.
If the dal has become dry then add water according to the thicken required.
.Boil the dal and serve it with Dhakai paratha.

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