Cook Yellow Lentils Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Yellow 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 Yellow Lentils Parathas. And now, let's start with the Yellow Lentils Paranthas, also know as Moongal Paratha. We add some carrom seeds, followed by cumin seeds, some dry coriander powder, salt as per your taste, red chilli powder, dry mango powder, some coriander leaves, mix it all nicely. Once all the ingredients is mixed, we lay it on the round kneaded dough, spread it across, and start sealing it. We have to seal it well, once it sealed, we use the rolling pin, put some dry flour, start rolling the kneaded flour. If 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 to the pan. Slowly and suddenly 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 Yellow Lentils Parathas. And now, let's start with the Yellow Lentils Paranthas, also know as Moongal Paratha. We add some carrom seeds, followed by cumin seeds, some dry coriander powder, salt as per your taste, red chilli powder, dry mango powder, some coriander leaves, mix it all nicely. Once all the ingredients is mixed, we lay it on the round kneaded dough, spread it across, and start sealing it. We have to seal it well, once it sealed, we use the rolling pin, put some dry flour, start rolling the kneaded flour. If 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 to the pan. Slowly and suddenly 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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