This is one of those preparations which is the side product of something else, based on the philosophy that nothing should go to waste. Having said that, Chilke Ke Paranthe is really healthy and tasty.
|Preparation Time:||30 minutes|
|Wheat flour dough||Of 1 cup flour|
|Boiled and coarsely grated potatoes||1 medium (about 1.5 cups)|
|Urad Dal Chilke||1 cup|
|Chopped green chillies (optional)||2-3|
|Chopped coriander leaves||1/4 cup|
|Red chili powder||1/2 tsp|
|Wheat flour to help roll paranthas||1 cup|
- Soak urad dal for 4-5 hours.
- Rub off the peels of urad dal and drain them thoroughly.
- Mix potatoes, urad peels, coriander leaves, green chillies, salt and red chili powder lightly. Keep aside the stuffing.
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour. Top it with a spoon full of stuffing. Pinch the sides together and make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.
- Place it on a heated griddle. Flip the side after about 1 minute.
- Oil both sides with about 1/4 tsp of oil on each side. Press it with spatula and cook till it’s lighly brown on each side. Flip sides every once in a while. Repeat with other dough balls. Chilke Ke Paranthe is ready
- Serve it hot with yogurt and pickle.
- If you like crisp paranthas, use a little more oil while frying paranthas.
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
- Paranthas freeze well if you don’t make them too crisp.
- Alternatively you can also knead the chilke in the dough with some basic spices.