Crispy, flaky paratha is the perfect side to serve with pickles and curd. This traditional Indian flatbread is unleavened and filled with nutritional values under its tender and crisp layers.
Wash the chana dal and broken wheat and pressure cook in 1½ cups of water for 3 whistles. Allow it to cool completely.
Add the remaining ingredients and knead into a soft dough using water only if required.
Divide the dough into 10 equal portions and roll each portion into a circle of 125 mm. (5") in diameter.
Cook each paratha on a non-stick tava (griddle) using SprayLite Ghee Flavour Cooking Spray till it is lightly browned on both sides.
Serve hot with curd or pickle.