Cook Gram Lentils Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Gram Lentils Parantha Bread
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Gram Lentils Parathas, also known as Chana Daal Parathas. And now, let's start with the Gram Lentils parathas, also known as the Chana Daal paratha. That's the Chana Daal. We add some cumin seeds to it, some coriander powder, dry lemon powder, red chilli powder, pinch of salt as per your taste, some carrom seeds, and some coriander leaves. Mix it all together, there you go. Lay the mixture onto the kneaded dough, spread it out well, start sealing it. It should be well sealed. Once it's sealed, we use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it. Keep rolling it. Finally it goes on the hot pan. A drop of oil, just to avoid it from sticking onto the pan, slowly and steadily, it starts roasting onto the pan. Use our cooking spoon to turn over the paratha, use some more oil if you feel like it's sticking onto the pan. Just once it's done, add some butter to it, and it's ready to eat.
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Gram Lentils Parathas, also known as Chana Daal Parathas. And now, let's start with the Gram Lentils parathas, also known as the Chana Daal paratha. That's the Chana Daal. We add some cumin seeds to it, some coriander powder, dry lemon powder, red chilli powder, pinch of salt as per your taste, some carrom seeds, and some coriander leaves. Mix it all together, there you go. Lay the mixture onto the kneaded dough, spread it out well, start sealing it. It should be well sealed. Once it's sealed, we use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it. Keep rolling it. Finally it goes on the hot pan. A drop of oil, just to avoid it from sticking onto the pan, slowly and steadily, it starts roasting onto the pan. Use our cooking spoon to turn over the paratha, use some more oil if you feel like it's sticking onto the pan. Just once it's done, add some butter to it, and it's ready to eat.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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