These Paranthas made with lentils from MoM Member Nidhi look so deliciously easy!
A wonderful lunch option (use it just like a wrap) or whip up a batch and serve with a yummy curry for dinner.
In case you were wondering, Paranthas are a flatbread that originated in areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.
What’s the difference between Paranthas and Naan?
Naan is a general term for leavened flatbreads that are very popular in different parts of the world, particularly in India. Naan is made from white flour and considered as a “yeast free” Indian bread. It is often baked in a stone oven or tava and is served hot and brushed with butter or ghee.
Paratha is also a flatbread, but it is made from whole wheat flour. This bread is made by pan frying it in a tava or tawa (Indian frying pan). It is often stuffed with vegetables and spices and is a favorite accompaniment among Indian cuisines. Read more about this here.
Ingredients (serves 4 | makes 4 paranthas )
- 1 cup Whole Wheat flour
- 1 cup Red lentils, already cooked (you can also use dahl if you have it)
- Handful Fenugreek leaves
- As per taste Salt
- 1 tsp Olive oil or ghee
- To make your Parathas knead the 4 ingredients together.
- Take a section of dough about the size of a golf ball, dust with a little flour and roll it into a circle with a rolling pin.
- Apply some oil/ghee and sprinkle some flour on it.
- Fold the dough in half and then in half again (a rough triangular shape).
- Heat a tawa or non stick frypan to very hot and add a little oil/ghee. Place the paratha into the pan and cook until golden brown on both sides.
- When cooked both sides, apply a little oil, ghee or a little butter. Serve with pickle or yoghurt.
We also found a great Recipe Video from Food with Chetna on how to make Parathas with Lentils in case you want to watch: https://youtu.be/nMLtDlqWaYk Enjoy your Parathas!