Bedmi Paratha Recipe – Urad Dal Mix Paratha

    bedmi parantha

    Bedmi Paratha Recipe – Urad Dal Mix Paratha

    Crusty bedmi parantha, made with fine paste of soaked urad dal kneaded in dough, are very tempting and super delicious to eat. This hearty dish is a great recipe for meals and can be served in breakfast or lunch. In fact you can pack these paranthas for your kids lunch box and I sure they will like it for sure.

    I find this recipe of bedmi parantha a delicious and festive recipe and a great option to break the monotony of having same aloo and paneer paranthas, every time. This recipe of bedmi parantha is a for sure crowd-pleaser! So, what are you waiting for, here’s an easy to follow recipe of bedmi parantha for you all. Try making it yourself and enjoy!

    Directions

    Getting ready:

    Soak urad dal for 2-3 hours first. Take urad dal in a mixture grinder, and also add green chilly, chopped ginger to it. Grind everything to make a coarse paste.

    bedmi paranthaMaking:

    Now take a big mixing bowl to knead dough and add flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil. Mix all ingredients really well.

    bedmi parantha

    Now add water in little portions and knead soft and firm dough. For kneading this much flour we have used more than ½ cup of water. Cover and keep aside the dough for 15-20 minutes to rest.

    bedmi parantha

    After 20 minutes are over, grease your hands with some oil and knead the dough again until smooth. Pinch small to medium amount of dough and make a round dough ball. Dust the dough ball with some dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly.

    bedmi parantha

     

    Fold the parantha in half moon shape and spread some oil on this side as well. Fold again giving it a cone or triangular shape.

    bedmi parantha

    Dust it with dry flour and roll thinly in triangular shape. Don’t keep it too thin.

    bedmi parantha

    Preheat the tawa and spread some ghee on the tawa. Place the parantha over it and let it roast. When the upper side of the parantha turns dark, flip the side and continue roasting. Once the parantha is roasted from beneath, evenly apply some oil on the upper side.

    bedmi parantha

    Turn the side again and spread some oil on this side as well. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots.

    bedmi parantha

    Take off the parantha from plate and place it over a plate with foil paper or in casserole and likewise prepare all paranthas. Bedmi paranthas are now ready.

    bedmi paranthaServing:

    Serve this steaming hot, mouth watering and luscious bedmi paranthas with curd, chutney, pickle or any sabzi you like eating. Bedmi paranthas can be packed for kids in tiffin with sweet pickle or sweet sauce or chutney; they’ll surely relish eating these.

    Suggestions

    • You can also roast the dal and stuff the paranthas with it.
    • For 3-4 members
    • Time – 35 minutes
    Bedmi Paratha Recipe - Urad Dal Mix Paratha bedmi parantha
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour - 2 cup
    • Urad dal - ½ cup
    • Oil - for kneading dough and roasting paranthas
    • Green coriander - 2 tbsp (finely chopped)
    • Ginger - 1 inch
    • Green chilly - 2
    • Asafoetida - 1 pinch
    • Cumin seeds - ½ tsp
    • Red chilly powder - ¼ tsp
    • Garam masala - ¼ tsp
    • Fennel powder - 1 tsp
    • Salt - less than 1 tsp (as per taste)
    Instructions
    1. Take urad dal in a mixture grinder, and also add green chilly, chopped ginger to it. Grind everything to make a coarse paste.
    2. Now take a big mixing bowl to knead dough and add flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil. Mix all ingredients really well.
    3. Now add water in little portions and knead soft and firm dough. For kneading this much flour we have used more than ½ cup of water. Cover and keep aside the dough for 15-20 minutes to rest.
    4. Pinch small to medium amount of dough and make a round dough ball. Dust the dough ball with some dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly. Fold the parantha giving it a cone or triangular shape and roll thinly in triangular shape.
    5. Preheat the tawa and spread some ghee on the tawa. Place the parantha over it and let it roast. When the upper side of the parantha turns dark, flip the side and continue roasting and apply oil on both the sides.
    6. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots. Take off the parantha from plate and place it over a plate with foil paper or in casserole and likewise prepare all paranthas. Bedmi paranthas are now ready.

     

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