Kachori Parantha

Hello Friends, 

As all of you have tried the kachori many times but did you ever tried the kachori filling in paranatha. Yes here I come up with a little twist in kachori, I make a parantha with kachori filling. I hope you like it. Here are the details:-

Ingredients:-

1 Katori Udhad Dhuli Daal (White Daal)

1 Table Spoon Saunf 
A Pinch of Hing
Salt as per taste
1 Table Spoon Red Chilli Powder 
3-4 Chopped Green Chillies
1 Table Spoon Coriander powder
Half Table Spoon Garam Masala
Half Cup Coriander Leaves chopped
1 Table Spoon oil ( To remove the dryness of daal)
Ghee to fry the parantha as required
White Butter or Yellow Butter to serve as required
Dahi ( Yogurt )for serving


Method:-

Soak the daal in a bowl for 2-3 Hours, Once you find that the daal is soft then take the daal and put it in a plate and drain the water. Now get a mixer grinder and grind the daal only. ( Remember not to use water at the time of grinding as the daal needs to be thick). You don't need to make a paste but you need to make it raw grind so that you can see some of the daal pieces also. Hope to got it. 

Once the daal get grind then take a kadhai and put 1 table spoon oil, now add this daal in the kadhai and along with this daal add hing and saunf and mix it nicely in this kadhai and close the flame, this is done so that the extra water from the daal will be dry. 

Take a plate and put this batter in it and let it be cool for half n hour so that it will be in a room temperature. Once you will find that the daal will be cool down then add salt as per taste, red chilli powder, coriander powder, garam masala, green chilli chopped, coriander leave chopped and mix it well.



Now make a Roti and half side of the roti will be

filled with this batter and half side of the roti will be closed over. ( It looks like Gujiya) now press the corners with folk of half rolled roti, so that the batter won't come out. 

Now take a pan and put ghee and place the 
parantha on it and cook it from both side till it will get golden and brown. 

Kachori Parantha is ready to serve. 

Serve it with Dahi, Aachar and butter. 

Enjoy!!