Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Maida : 500 gms
- Salt & Red chilly powder : to taste
- Oil : 200 gms
- Dhaniya powder : ½ tsp.
- Chana dal : 250 gms
- Garam masala : ½ tsp.
Directions
Add salt and 2 tbsp oil to maida.
Add water and make a soft dough. Soak chana dal for 6 hours.
Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle.
Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi.
Add dal paste and roast it for 3-4 minutes. Add all the masala powder.
When it cools down stuff this paste into maida balls.
The paranthas should be as thin as a papad. Make soft paranthas an hour before serving.
Serve with Aloo Dum Masala, Raita and Chutney.
Category:Indian Recipes
Category:Rajasthani
Category:Rajasthani Vegetarian