Chur Chur Parantha| Make Parantha At Home
Chur chur masala parantha with masala chana and achari masala stuffed mirchi for starting your day.
To start our day breakfast plays most important role. As it well said that eat your break fast like a king.First meal of the day gives us immense satisfaction all day long. We should not skip our morning meal.It is like a petrol that runs our body.
Ingredients
Wheat flour 4 cups
Hot ghee for mayon 2 tbs
Salt 1 ts
Lukewarm water according to make dough.
Cumin powder 2 tbs
Coriander powder 2 tbs
Salt to sprinkle
Carom seeds 2 tbs
Dry mango powder 2 tbs
Red chili powder 2 tbs
Desi ghee or refined oil for frying 1 cup
Wheat flour for dusting 1/2 cup
Ingredients For channa
Black channa 2 cup (Soaked overnight and boiled with some salt)
Cumin seeds 1 ts
Hing 1/4 ts
Coriander powder 1 ts
Cumin powder 1 ts
Red chili powder 1/2 ts
Turmeric powder 3/4 ts
Salt as per taste
Dry Fenugreek leaves 1 tbs (Kasuri methi)
Mustard oil 3 tbs
Steps
1: Knead flour with salt, ghee and water. Make smooth dough and rest for some time.
2: Heat oil in iron pan( if u have, it gives dark color as well provides iron to our body)Add hing and let it cook for few seconds. Now add cumin seeds and let it splutter. Put boiled channa with its water and all dry masalas in it. Mix all well and cover it and let it cook at low flame.
3: Stir continuously till all water gets evaporated and its done..
Now come to parantha.
4: Divide dough into small balls. Take one ball and roll it little big with the help of rolling pin.
5: Sprinkle some cumin, coriander, red chili, mango powder, Carom seeds and little salt. Also pour ghee or oil (1 tbs) and rub all powders by adding wheat flour on it.(1 tbs)
6: Now make half slit from the center of the rolled roti.
7: Now take end of the slit, roll and move it upwards by rolling it continuously until it reaches to other end. It will form like a cone.
8: Now press the cone shaped dough and flat it with the help of palm. Now again roll it to the parantha size.
9: Now heat tawa and place parantha on it and fry it with ghee both sides. Apply ghee evenly to make it more crispier.
10: Place the parantha on kitchen towel when its done and try to separate its laccha formed during rolling the parantha. Its done now. You can serve it with channa and feel the crispiness of parantha ( chur-chur).
To start our day breakfast plays most important role. As it well said that eat your break fast like a king.First meal of the day gives us immense satisfaction all day long. We should not skip our morning meal.It is like a petrol that runs our body.
Ingredients
Wheat flour 4 cups
Hot ghee for mayon 2 tbs
Salt 1 ts
Lukewarm water according to make dough.
Cumin powder 2 tbs
Coriander powder 2 tbs
Salt to sprinkle
Carom seeds 2 tbs
Dry mango powder 2 tbs
Red chili powder 2 tbs
Desi ghee or refined oil for frying 1 cup
Wheat flour for dusting 1/2 cup
Ingredients For channa
Black channa 2 cup (Soaked overnight and boiled with some salt)
Cumin seeds 1 ts
Hing 1/4 ts
Coriander powder 1 ts
Cumin powder 1 ts
Red chili powder 1/2 ts
Turmeric powder 3/4 ts
Salt as per taste
Dry Fenugreek leaves 1 tbs (Kasuri methi)
Mustard oil 3 tbs
Steps
1: Knead flour with salt, ghee and water. Make smooth dough and rest for some time.
2: Heat oil in iron pan( if u have, it gives dark color as well provides iron to our body)Add hing and let it cook for few seconds. Now add cumin seeds and let it splutter. Put boiled channa with its water and all dry masalas in it. Mix all well and cover it and let it cook at low flame.
3: Stir continuously till all water gets evaporated and its done..
Now come to parantha.
4: Divide dough into small balls. Take one ball and roll it little big with the help of rolling pin.
5: Sprinkle some cumin, coriander, red chili, mango powder, Carom seeds and little salt. Also pour ghee or oil (1 tbs) and rub all powders by adding wheat flour on it.(1 tbs)
6: Now make half slit from the center of the rolled roti.
7: Now take end of the slit, roll and move it upwards by rolling it continuously until it reaches to other end. It will form like a cone.
8: Now press the cone shaped dough and flat it with the help of palm. Now again roll it to the parantha size.
9: Now heat tawa and place parantha on it and fry it with ghee both sides. Apply ghee evenly to make it more crispier.
10: Place the parantha on kitchen towel when its done and try to separate its laccha formed during rolling the parantha. Its done now. You can serve it with channa and feel the crispiness of parantha ( chur-chur).
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