Dal Ke Paranthe (Paratha)

INGREDIENTS

Wheat flour : 500 gm
Ajwain : 1/2 tsp.
Mung dal : 100 gm
Kala jeera : 1/2 tsp
Salt : to taste
Saunf : 1/2 tsp
Red chilly : 1/2 tsp.
Oil : "2 tsp.
Garam masala : 1/2 tsp.
SCoriander (finely chopped) : for flavour
Dhaniya : 1/2 tsp.
Ghee for making parantha : 150 gms.

METHOD

Soak mungdal for 5-6 hours. Take wheat flour. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. Make a dough with the help of water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp.