A paratha is a delicious layered Indian flatbread that we’ve created using our Tarka Dal side dish to add a beautifully nutty flavour from the lentils!
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
- 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.
Kohinoor Tarka Dal
This mixed dal is a staple of traditional Indian cooking and is enjoyed all over the country. ‘Tarka’ refers to a tempering of mixed spices, garlic, onions and tomatoes that is layered on top.