Ingredients

• 1 cup arhar/tur/toor dal (Pigeon peas)

• 1 1/2 level cups of sugar

• 3-4 cups water Amount depends whether you cook in pressure cooker or simply in a pan.

• 2 tsp. poppy seeds

• 2 tsp. green cardamom (illaichi) powder

• 3 cups chapatti flour

• Additional 3-4 tbsp. flour for dusting during rolling out, placed in a plate

• Water to make dough, approximately 2 cups

• A little Ghee or clarified butter for serving

• Optional: Ghee or oil for frying

Instructions

1. Making the filling

2. Wash and soak dal for one hour, longer if boiling in a pan. Soaked dal cooks faster.

3. Cooking in a pressure cooker: Place the dal and water in the pressure cooker and cook under pressure for 3-4 minutes. Cool pressure cooker and open. DO NOT OPEN PRESSURE COOKER WHEN HOT.

4. Cooking in a pan: Bring 4 cups water to boil. Add dal, bring to boil again. Reduce heat and simmer briskly, covered partly to avoid boiling over, until soft. This takes approximately 30 minutes. It should be of thick consistency, with most of the water absorbed.

5. Take dal out in a microwave proof pan.

6. Add poppy seeds, sugar and cardamom powder to the dal and mix well. The sugar will let the water out in dal and make it watery again.

7. Cook this mix in the microwave for 3 minutes at a time, stirring each time. It takes three to four 3 minute bursts of microwave. The mix should be thick enough for a spoon to stand vertically in it.

8. Leave to cool completely. The dal will become more solid.

9. The dal can be cooked in a frying pan or wok too, but will require constant stirring until most of the water is absorbed.

10. Making the dough

11. Add enough water to flour to make soft...ish dough. It takes approximately 2 cups water for 3 cups flour. Let it stand for 10-20 minutes or so, then give it a quick knead just before you start making your parathas. This will make it smooth and pliable.

12. Making parathas

13. Heat griddle or tava.

14. Break dough into 15-20 portions and make small balls. Experienced cooks make one ball at a time, as they go along.

15. Roll one ball out into a small circle of approximately 10 cm. or 4 inch.

16. Place 1 tbsp. of the dal mix in the circle, bring edges together, pinch to seal. Now you have a stuffed ball. Press gently to flatten.

17. Dip the flattened ball into dry flour on both sides and roll out to a 6-7 inch circle, 15-17 cm circle. You may need to dip the paratha in dry flour from time to time during the rolling out process.

18. Cooking:

19. Place it in the centre of a heated, lightly greased griddle or tava.

20. Put the paratha on the hot griddle. Turn it over when it changes colour to a darker shade and you can see a few blisters on the under surface.

21. Cook the other side same way and turn over again. Continue turning and pressing gently until it is nicely cooked on both sides; see pictures.

22. Some people prefer to fry the paratha on both sides. To do this. brush a little oil on both surfaces, one by one, using a small ladle or a soup spoon. Cook until nicely browned and crisp on both sides.

23. While this paratha is cooking, roll out the next paratha, ready to cook.

24. Serve hot with yoghurt or pickles or sweet mango chutney.

25. Continue until all parathas are cooked.

Notes

• Amount of water for different flours may vary slightly.