Bhatia Fusion · New dishes from leftovers
Tee Dali Poath jo Paratho
Paratha made with three-lentil curry
Soft, savoury parathas: 1 cup of tee dali poath (with the dried mango and curry leaves taken out) is mixed straight into whole wheat flour with green chilli, coriander and salt, rolled into discs and cooked on a heated griddle with oil run around the edges. The dough carries the poath's seasoning; eaten hot with curd or pickle.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Finely chop the green chillies and coriander leaves.
Combine all the ingredients except the oil into a semi-soft dough.
Divide the dough into 4 portions, flatten each and roll it into a disc.
Put a rolled paratha on a heated griddle, add oil around the edges and cook until golden brown on both sides.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Take the dried mango and curry leaves out of the poath before mixing. The poath supplies the moisture, so the dough needs little or no water.
Serve with
Served hot with curd or pickle.
Made from
This dish uses up leftover:
Nutrition
EstimatedPer paratha
430 kcal
- Protein
- 13 g
- Carbohydrate
- 63 g
- Fat
- 16 g
The recipe makes 4 parathas.
Whole recipe
1,720 kcal
- Protein
- 51 g
- Carbohydrate
- 253 g
- Fat
- 62 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Amrita Chachara.
See the original recipe and photos