Gahat Ke Paranthe

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Recipe

Ingredients

1 cup	gahat (horse gram)
2 cups	whole wheat flour
1 cup	water
1 teaspoon	cumin seeds
1 teaspoon	ajwain (carom seeds)
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1 tablespoon	ghee
—	salt to taste
—	oil for cooking

Instructions

1. 1 Rinse the gahat thoroughly and soak it in water for 4-5 hours or overnight.
2. 2 Drain the soaked gahat 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 gahat coarsely.
4. 4 In a pan, heat ghee and add cumin seeds and ajwain. Let them splutter.
5. 5 Add the mashed gahat to the pan along with red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for 5-7 minutes.
6. 6 Allow the gahat mixture to cool slightly.
7. 7 In a bowl, mix whole wheat flour with water and a pinch of salt to make a soft dough. Let it rest for 15 minutes.
8. 8 Divide the dough into equal portions and roll each portion into a small ball.
9. 9 Flatten a dough ball, place a spoonful of the gahat mixture in the center, and seal the edges.
10. 10 Gently roll out the stuffed dough ball into a flat disc (parantha).
11. 11 Heat a tawa or griddle and cook the parantha on both sides, applying a little oil, until golden brown and crisp.
12. 12 Repeat the process for the remaining dough and filling.
13. 13 Serve hot with yogurt or pickle.