HOW TO MAKE WHEAT PARROTA AND CHANNA MASALA

WHEAT PARROTA  AND CHANNA MASALA

Today's recipe is South Indian style layered wheat Parrota.Parrota made with maida is available in  restaurant or road side food stall.We can't assure that it is prepared with hydgiene.So we can make wheat parrota in our home itself.It is healthy too as we adding wheat flour.Taste will not differ from maida parrota.So try this recipe at your home and give this to your children definetly they will enjoy it.

INGREDIENTS  FOR WHEAT PARROTA:

• Wheat                 :  500 gms
• Oil                       :  1 tspn
• Salt                      :  As Required for taste
• Water                  :  As Required 

METHOD OF PREPARATION:

1. In a wide pan add whet flour, oil, salt and mixed well.
2. Gradually add water and knead in to a soft dough. Keep it covered for 2 hours.

After 2 hours knead the dough.  In a flat surface roll the dough in round shape its size should be thin. 

 Fold the dough one after the other like as shown below 
 

Now fold the folded dough  to round shape like as shown below. And roll again to round shape.

 you can find round stripes in that dough.That is the perfect shape for parrota.

Now heat a Dhosa pan  or chappati pan and add enough oil . Place the dough over the pan and cook for 1 min and flip over other side and cook well.If need add oil .Parrota is ready when it turns to brown colour. Gently Tap the sides of the parotta using both hands.

INGREDIENTS FOR CHANNA MASALA:

• Chick peas            :  200gms
• oil                         :  5 tbspn
• Bay leaf                 :  2 leaves
• Fennel Seeds          :  1 tspn
• Cardamom              :  3
• Cinamon                 :  1 small size
•  Onion                    :  5 medium size 
• Tomato                   :  5 medium size
• Green Chilli             :  5 
• Coconut                   :  1 cup
• Bengal gram             :  2 tbspn   
• Ginger Garlic paste   :  2 tbspn
• Red chilli powder      :  1tspn
• Garam masala           :  1tspn
• Turmeric powder       :  1tspn
• Salt                           :  As Required for taste

 PREPARATION:

1. Wash the chick peas and Soak it  in water for 12 hours. 
2. In a pressure cooker add the chick peas with 3 cups of water and cook for about 6 to 7 whistles.
3. Drain the chick peas and keep it aside.
4. In a mixie  jar add coconut, green chilli, bengal gram fennel seeds and grind them to a fine paste.  Trasfer to a container and keep closed.

METHOD :  

In a heat pan add 1 tbspn oil and add onion saute it until it turns golden brown transfer  it to a another bowl.

Now add another 1 tbspn oil and add tomatoes saute it until it turns mushy.

In a mixie jar add onion and tomatoes and grind them to a fine paste.

Heat a pan and add 3 tbspn oil add the bay leaf, fennel seeds, cardamom, cinamon and saute it for one mts.

Now add onion tomatoes paste and mix well. then add ginger garlic paste and saute well. 

 Further more add the spices and mix well. Then add coconut paste ,boiled check peas, salt and add water to a required consistency. And cook for about 15mts. 

Now Channa Masala is Ready Serves it With Wheat Parrota.