Chickpea Lentil Paratha with Fenugreek Cilantro Chutney

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Chickpea Lentil Paratha with Fenugreek Cilantro Chutney
 
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This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Author:
Serves: 8 servings
Ingredients
Chickpea Lentil Paratha
  • 3 cups chick pea, lentil or mung bean flour, or a combination
  • ¾ teaspoon salt
  • 1 cup warm water
  • Vegetable oil for brushing the breads and for frying.
Fenugreek cilantro chutney:
  • 2 tablespoons ground fenugreek (spice section)
  • 2 tablespoons mustard seeds
  • 1 bunch cilantro, tough stems removed
  • 1 jalapeno pepper
  • 4 garlic cloves
  • 1 inch piece fresh ginger
  • 2 tablespoons sugar
  • ¼ cup lemon or lime juice
Instructions
Chickpea Lentil Paratha
  1. Mix all dough ingredients together and knead for just about one minute. Brush the dough with oil and let rest a few minutes. Divide into 8 balls.
  2. Sprinkle a little flour on a board. Roll out the ball, with your fingers, about 5 inches in diameter, brush the whole surface lightly with oil. Fold in 4, roll out again. Brush again with oil. Fry in a hot non stick skillet brushed with oil or sprayed with vegetable spray, a minute or two on each side. Keep warm until you finish frying the whole batch. Serve with curries and chutney.
Fenugreek cilantro chutney:
  1. Process all ingredients in a food processor to a fine grind. Store in a glass jar.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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