Bedmi Paratha is made with urad daal (Black Gram Lentils). Soaked daal is ground coarsely. Turmeric, chili powder, asafetida, and fennel give it a burst of flavors. Parantha is soft and robust in Indian flavors. The parathas are great to pack in the lunch box for kids to take to school. These are ideal to take on picnics and journeys. Pair with curry and enjoy a sumptuous meal.
Bedmi Paratha [Vegan]
- 2 bowls whole wheat flour
- 1 bowl soaked urad daal (Black Gram Lentils split and skinned )
- 1-2 green chilies
- 2 tablespoon finely chopped green coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon asafetida
- 2 teaspoon fennel (mildly roasted and crushed)
- 1 – 1 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon oil
- Water for kneading
- Oil for cooking
- Dry flour for rolling parathas
- Soak Urad dal overnight or for a minimum of 2-3 hours. Add chopped green chilies and grind coarsely.
- In another deep bowl, take flour and add all the remaining ingredients. Mix well.
- Add ground dal and add water just enough to get a soft dough. Start with very little water and keep on adding water as you need.
- Cover the dough with a kitchen towel and let rest for 30 minutes.
- Apply some oil to your hands and knead for 2-3 minutes.
- Heat the tawa (hot griddle). Take a small portion of dough. Roll into a ball and then flatten it. Dust with flour and roll it into a parantha.
- Carefully place the parantha on tawa. When tiny bubbles appear on the surface, flip it, apply oil and cook till golden. Repeat on the other side.
- Serve hot parathas with curry and vegan yogurt.