Chanay Ki Daal Ky Parathay by Zubaida Tariq

Ingredients:

• Yellow lentils 1 cup
• Red chili powder 1 tbsp
• Coriander leaves 1 bunch
• Mint leaves 1 bunch
• Lemon 2
• Green chilies 4
• Salt as required
• All spice ground 1 tsp
• Ghee as required
• Maida 2 tbsp

For Parathay:

• Whole grain flour 2 cups
• Salt as required
  

Method:

1. Boil yellow lentils.
2. Remember it should be tender. Don't be more soft.
3. Now cool it and grind in chopper.
4. Then mix coriander leaves, mint leaves, red chili powder, salt, all spice, green chilies and lemon juice and leave it for a while.
5. Now mix salt in maida, knead it, make one one portions, roll like roti, take some daal and spread it in center.
6. Spread wet maida on edges.
7. Then roll second roti, keep on top, press edges and close it.
8. Parathay is ready.
9. Now heat tawa and roast parathay.
10. Spread ghee with wooden spatula.
11. When roasted from both sides, serve with red chili and green chili chutney.
12. Also serve imli ki khatti meethi chutney.