Choorie Ka Parantha from Uttar Pradesh
Choorie Ka Parantha or Churi Paratha is a flatbread from Uttar Pradesh, where powdered Split Yellow Moong dal is soaked in water and then mixed with Atta with spices to make a flaky paratha similar to Warqi Paratha.
Servings 5 numbers
Ingredients
- 1 cup Wheat Flour / Atta
- 1/4 cup Split Yellow Moong Dal / Dhuli Moong ki Dal
- 1 tsp Ghee
- Salt to taste
- A Pinch Asafoetida / Hing
- 1/2 tsp Red Chili Powder
- Cooking Oil for frying
Instructions
- Make a coarse powder of Moong Dal and soak with one cup water for at least 3 hours.
- Take the soaked dal, along with salt, hing, chilli powder and ghee, mix well.
- Slowly add wheat flour and knead to a soft pliable dough.
- Pinch down equal portions of the dough.
- Roll out each as thin as you can roll and place them on a plate.
- Now on top of each disc, spread ghee, layer the other roti over it.
- Continue with all the rolled out roti. Roll in tightly
- You will get a log. So now cut into small measurements of the roti you want to make.
- Press from top and dust well to roll out again.
- Heat a tawa and grease with oil
- Cook the paratha on both sides.
Notes
These parathas can be cooked with oil or ghee, it turns out to be flaky as you have so many layers in it. The author suggested this be made as varki paratha and this is one of the methods I follow to make Varki Paratha.
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