Ingredients

1 cup Kohinoor Tarka Dal
1 1/2 cup wholewheat flour
1/2 tsp chilli powder
1/4 cup thick yoghurt
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
1 tbsp coriander leaves
25g melted butter

Method

• In a large bowl, mix together the Tarka dal, flour, chilli powder, yoghurt, turmeric, ground coriander, cumin, garam masala, and chopped fresh coriander with salt.
• Mix to form a smooth dough. If the dough is too liquid slowly add some extra flour and knead until smooth..
• Cover and let the dough rest for 15 minutes.
• Heat a flat large frying pan whilst you make the paratha.
• Take medium sized balls of the dough and roll it out, using flour on surfaces so the dough doesn’t stick.
• Roll the dough into a 7cm cirlc and brush on some melted butter over the surface.
• Fold the left hand side and right hand side inwards until the edges touch.
• Fold the top and the bottom sides inwards until the edges all touch in the middle and the shape resembles a square.
• Sprinkle a little more flour and roll out the paratha as thinly as possible.
• Place the paratha on the hot frying pan using the butter to gently fry.
• Continue the folding and frying process until all the dough is used up.
• Serve with the remaining Kohinoor Tarka Dal and raita.