Gahat Ka Paratha

Gahat Ka Paratha

Gahat Ka Paratha

Veg

Thick whole-wheat flatbread stuffed with a spiced filling of boiled and mashed gahat (horse gram) — the legume cooked soft, seasoned with mustard oil, garlic, and cumin, then sealed inside the dough and cooked on an iron griddle with a generous smear of ghee. A hearty hill breakfast, gahat ka paratha is warming and filling, prized in the high Kumaon villages during cold months.

Cuisines

Kumaoni

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup gahat dal (horse gram)
2 cups whole wheat flour
1 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon green chili paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon mustard oil
— salt to taste
— water as needed
— ghee for cooking

Instructions

  1. 1 Wash and soak the gahat dal overnight or for at least 8 hours.
  2. 2 Drain the soaked dal and cook it in a pressure cooker with 2 cups of water until soft (about 3-4 whistles).
  3. 3 Once cooked, drain any excess water and mash the dal coarsely.
  4. 4 In a pan, heat mustard oil and add cumin seeds. Let them splutter.
  5. 5 Add ginger paste, green chili paste, turmeric powder, red chili powder, and salt. Sauté for a minute.
  6. 6 Add the mashed gahat dal to the pan and mix well. Cook for 5-7 minutes until the mixture is dry. Add garam masala and mix well. Let it cool.
  7. 7 In a bowl, mix whole wheat flour with a pinch of salt and water to form a soft dough. Let it rest for 15 minutes.
  8. 8 Divide the dough into small balls. Roll each ball into a small disc, place a spoonful of the gahat mixture in the center, and fold the edges to seal.
  9. 9 Gently roll out the stuffed dough balls into parathas.
  10. 10 Heat a tawa or flat pan and cook the parathas on both sides, applying ghee, until golden brown.
  11. 11 Serve hot with yogurt or pickle.

Tips

Ensure the gahat filling is dry to prevent the parathas from breaking while rolling.