1 cups white flour
1 cup wheat flour
1 tea sp salt
2 table spoons oil
5 tab spoons custard powder
4 tablespoons ghee
1/2 cup water
Oil for deep frying
Mix custard powder and ghee together to form a slurry that will be used to coat the rolled out dough. This is what creates the flaky spiral layers in the paratha.
Bind the flour. first mix butter, salt and water to make pliable dough.
All you have to do now is, divide it into several pieces and then roll out each portion into a thin flat disc. You then brush the ghee and custard powder slurry onto one disc, place another rolled disc on top of the previously ghee coated disc and apply more slurry to the second disc. Continue layering of the rolled out dough and slurry and then roll the layered discs into a tight swiss roll/sausage. Divide this roll into small equal pieces by slicing through with a knife and roll each portion out into a thin disc. You will see the layers of pastry swirling about gently. Once you have rolled out all the paratha place about 2 tablespoons of stuffing in the centre. fold the sides shown in the picture, seal the edges with the help of a fork. Make sure the filling does not come out. Deep fry on medium heat till they turn golden brown.
FOR THE STUFFING
1 cup moong daal
1/2 cup water
2 tea spoon chili powder
1 1/2 tea spoon salt
1 tea spoon turmeric powder
1/2 tea spoon garam masala
1 teaspoon sugar
3/4 tea spoon citric powder
1 onion finely chopped
handful cilantro chopped
1/2 cup grated paneer
Soak the daal for 4 to 5 hrs.Wash and drain all the water ………
WAGHAR
1 tab spoon oil
1 tea spoon mustard seed
Heat oil in the pan,add mustard seed .When it crackle add the moong daal,water,chili powder,salt.Cook on low heat until done. turn the heat off,stir in the grated paneer and mix gently.Let it cool,add sugar, citric acid,finely chopped onion,garam masala,hand full cilantro.mix well, keep on the side.
jikoni 