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Black gram Dal Puri 150 gms. Dhana Atta, 100 , wheat flour,
1 cup Black gram Dal,
2 Table-spoon garam masala, Salt and oil for frying.
2 Table-spoon hot masala (spicery) Mixture of dry coriander, cloves, cinamoms, red chillies, varilli salt.
Mix both the flours and add salt and 2 table spoon oil. Bind the flour with water to a smooth dough. Soak Dal in water for four hours and grind it coarsely. Fry the dal in little ghee when done add salt and masala. Divide the dough in small balls. Roll each ball to fill in the dal filling fold and Roll the puri. Fry in hot oil.
--PRERANA
Green Gram Paratha
1
,
kg. Shelled green grams, 3 Table-spoon Dhana Atta,
gram flour,
curd, Corinder leaves, salt green chillis, green ginger, Oil for frying.
Grind coarsely green grams. Mix in both the flours, little oil and required amount of salt. Finely cut green chillis, ginger, corriander leaves, and curd. Mix well and bind to a smooth dough. The colour of the dough should be green. Divide into balls and roll like thick chapattis. Roast on tava with little oil. This paratha tastes better when eaten with curd. In the same way other varieties can be made with methi Bhaji, white pumpkin, ripe bananas etc.
-PRERANA
· Cauliflower and Potato Paratha kg. cauliflower,
kg. Potatoes, 200 grams Dhana Atta,
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
