Bikaneri Chana Dal Parantha
- Ethnicity - Rajasthani, West Indian
- Type of meal - Party, Lunch, Dinner
- 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.