TZUTC: -0700   
   MSGID: 34227.fidonet_cooking@1:105/500 2d52da3a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lentil Parathas   
    Categories: Indian   
         Yield: 10 Parathas   
       
   MMMMM-----------------------CHAPATI DOUGH----------------------------   
         4 c  Chapati flour   
     1 1/2 c  Water; lukewarm   
      
   MMMMM----------------------LENTIL PARATHAS---------------------------   
       1/2 c  Lentils   
         1 ts Cumin powder   
         1 tb Onion; minced   
         1 tb Cilantro leaves; chopped   
         1 ts Salt   
       1/2 ts Black pepper powder   
       
     Chapati Dough:   
        
     Place flour in a bowl and make a hole in the center. Pour a little   
     water in the hole and fold in flour from the sides with your hands.   
     Keep adding water and tossing lightly until the flour forms a ball   
     and does not stick to either your hands or the bowl. Turn dough out   
     on a floured board and knead well until smooth. Place ball of dough   
     in an oiled bowl and cover with a damp cloth for 1 to 2 hours.   
        
     Lentil Parathas:   
        
     Put lentils in a pressure cooker and cook for 3 minutes after   
     bringing to maximum pressure. Uncover and cook until the liquid   
     evaporates. Add remaining ingredients and mix well. The mixture   
     should be quite dry. Make 10 balls out of the lentil mixture.   
        
     Be sure the filling is completely dry; if any liquid accumulates, the   
     parathas will be spoiled.   
        
     Shape dough into 10 balls; flatten balls with your hands into round   
     patties. Use as much flour as needed to keep the balls from sticking.   
     Make a depression in the center. Place a lentil ball in the   
     depression and fold dough over so that it covers the lentil ball.   
     Press ball in your hand to make a circular patty; place patty on   
     floured board, and roll out to a 1/4" thickness. Follow same   
     procedure for remaining 9 balls.   
        
     Heat the tawa or heavy bottomed pan. Place a paratha on the hot tawa   
     and cook on both sides until it turns a light brown. Brush with a   
     little ghee before turning itr over.   
        
     Line a serving dish with a large cloth napkin and place them in as   
     they are made, and cover with the ends of the napkin. This will   
     ensure that the parathas remain soft until the whole batch is   
     finished and ready to serve.   
        
     Serve with any salad that has a yogurt dressing, as well as with any   
     chutney or curry.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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