Ingredients :
- 2 cup Bengal Grams (Chana dal)
- 2 cup Sugar or Jaggery or both in same proportion
- 1/2 tbsp Cardamom Powder
- 2 cup All purpose flour
- 1/2 cup Samolina
- 1/2 cup ghee
- Pinch salt
- 3-4 Mango
Method :
- We will start from making our stuffing first. Soak Chana dal for an hour.
- Take Chana dal in deep pot with double amount of water. Let Chana dal cook thorough. To check that take little Chana dal out and try to mash it with finger. If it get mashed easily, it means it"s ready. Drain all water from Chana dal.
- Now take another pot and add some ghee in it. And put our cooked Chana dal in it. And saute it for minute
- Now add jaggery or sugar or both in it and let the mixture get mixed together well. As soon as sugar and jaggery starts melting, add cardamom powder and salt in it. And let it cook for another 5-6 min. Stir it continuously throughout the process.
- Now as our dal is cooking in another side make dough for our stuffing. Take all purpose flour and Samolina. Add some salt in it. Mix all our dry ingredients
- Now add atleast 2-3 tbsp of ghee. And start making a dough by adding milk and water in same proportion. We want to make dough soft and light. Keep dough for resting for atleast and 1/2hr-1 hr.
- Now make medium size equal portion of dough ball. And like paratha roll it thinner from outer edge and slightly thicker inside.
- Take same amount of stuffing and put it into the centre of it. And close it carefully so that our stuffing won"t come out while rolling it again. Roll it down and try to keep it little thicker than chapati.
- Now take a hot Pan and carefully put out paratha on it and let it cook from one side until it turns light golden and then flip it over.
- As our paratha is cooked from both sides pour some ghee on top of it and serve it hot with chilled Aam Ras. Aam Ras is nothing but thick mango pulp with little sugar in it. This give you sweet and tangy taste together.
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