Ingredients:
* Urid Daal 1 cup
* Green paste 1 tbsp
* Roti dough
* Green corriander
* Zeera 1/2 tbsp
Procedure:
Soak urid daal for 2-3 hours.
Blend it with green paste and green corriander, salt and zeera.
Roll a thick roti out of the dough.
Spread a couple of table spoons of this blended urid daal on the roti.
Put the roti on the tawa and add a tbsp of oil to shallow fry it (like paratha).
Once the roti is done on one side, turn it upside down and cook the spreaded paste part.
Remove it from tawa once you see it is golden brown ish.
Serve with ketchup/green chutney/yoghurt.
What is green paste, it's also in your manchurian recipe???
ReplyDeleteyou can check the green masala here
ReplyDeletehttp://arad-daagh.blogspot.com/2006/07/green-masala.html#linksl
Add in the other parantha recipes in your bread column...aloo/gobhi/matar/mooli/palak/methi/ajwain and leftover sabzi paranthas..Also you could do with a missi roti (which is either a leftover dal..moong/dhuli masoor/besan roti). Naan and kulchas will then complete the bread sections..rumali roti is a tad difficult for beginners, what beginners, after cooking for 13 years i still fumble with the technique..regards
ReplyDeletemany thanks Archana for your wonderful suggestions. I definitely try them soon.
ReplyDelete