Method- How to cook Dal Chawal Parantha
Sieve the Wheat Flour, and take it out in a separate bowl. Add salt, cumin, 1 tea spoon oil, dal, and rice to it. Mix all the ingredients and add water according to the need to make a smooth dough. Cover the dough and leave it for 20 minutes. Dal - Rice dough is ready to make Paranthas.
Put the pan on the stove to heat it. Meanwhile, make small balls of the dough, dust it with the flour, place it on the rolling board and roll out to a flat disc of about 3 inches . Now grease the rolled out paranthas with little oil, bring the edges together, fold it and press the ball with hands to flatten it.
Now dust this ball with the flour, and roll it into 6-7 inches or 8 inches in circular motion and make sure that the flattened paranthas is little thick. Pour some oil on the pre-heated pan to grease it. Place the parantha on the pan and grease it from both the sides. Roast it until it turns brown, crispy on a medium flame by continuously turning the sides. Your paranthas are ready to serve. Serve it with curd, or pickle , or chutney, or any vegetable of your choice.
It tastes better when served extremely hot and crispy, directly from the pan.
You can even add Green Chilli, Red Chilli, Green Coriander, and Ginger to the dough according to your taste and preferences.