Chapattis and parathas are so versatile and there is always some new variation around. I learned how to make this from my paternal aunt-in-law. She learned how to make this from her Sikh neighbor in Toronto and its been an instant hit with everybody. Food makes the world go round!
A perfect recipe to use leftover tarkay wali daal, (lentil curry) and leftover greens instead of scrapping them. A perfect recipe for a rainy day followed by a perfect snooze!
Combine the wheat flour, plain flour, salt, red chili powder, cumin seeds, the crushed Anardana and Coriander incorporate the oil into the mix.
Dice the onion, grated the radish and roughly chop the coriander and spinach leaves. Fine dice the green chilies. Feel free to add any other leafy greens that you like (mint, kale, mustard leaves, dill leaves etc) but nothing that will overwhelm the other flavors like basil leaves do.
Mix everything into the flour base evenly. Add the cooked daal into the mixture 2 tablespoons at a time while mixing with a large spoon.
Once the dough starts to come together, knead with your hands and use the water bit by bit to bind the dough together. How much water will be needed with depend on the consistency of your cooked daal. Knead the dough well for 5 minutes to achieve a smooth, even and elastic consistency , do not over knead.
Divide the dough into 6-8 portions and roll into balls. Roll out each ball, one after the other onto a floured surface with the help of a rolling pin. The roti/chapati should be slightly thicker than usual.
Flip onto a heated tawa or pan and brush the top side with some oil while the underside cooks. Flip over when the underside is pale in color (not spotted brown) and brush with oil again. Flip once more to brown the side. Please do not scoop oil laden spoons onto the roti, this is NOT a paratha.
Once both sides are evenly cooked, serve hot with a garden salad, mint chutney and yogurt or home churned butter if you must!
Ingredients
Wholemeal Wheat Flour (Atta) 2.5 cups
Plain Flour ½ cup
4 Tbsps. Vegetable Oil
2 cups precooked Lentils with tarka (I used moong masoor/red+washed green lentils)
1 Cup Coriander chopped
1 Cup Spinach chopped
2 Tbsps. Green chilies
1.2 Cup grated White Radish (optional)
½ Cup Onions Finely Diced
2 tsp Salt
2 tsp Red Chilli Powder
1 Tbsp Anardana Crushed (pomegranate Seeds)
1 Tbsp Coriander seeds (toasted and crushed)
1tsp White cumin seeds (toasted)
Water to kneed
1/4 Cup Oil for Brushing
Method
Mix the wheat flour, plain flour, salt, red chili powder, cumin seeds, the crushed Anadana and Coriander with the oil.
Throw in the onion, radish and all the greens. Mix evenly.
Add the cooked daal into the mix 2 tablespoons at a time and mix with a large spoon.
Once the dough comes together, use your hand to bring the dough together
If needed use the water to bind the dough together to bring to a smooth and even consistency.
Knead well for 10 minutes.
Divide into 6-8 balls
Roll out the ball on a floured surface with a rolling pin.
Flip onto a heated tawa or pan
Brush the top side with a teaspoon of oil.
When the underside is done, flip and brush the other side with oil.
Once both sides are nicely cooked, its ready to serve.
Serve hot.
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