Gahat ka Parantha

Steps

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1. 1
   Add soaked horse gram to a pressure cooker along with ½ tsp turmeric powder, ½ tsp red chilli powder, salt, ¼ tsp dried mango powder, and 2 cups water.
   ▶ ≈0:12
2. 2
   Cover the pressure cooker and cook on medium heat until pressure is released 3 to 4 times.
   ▶ ≈0:26
3. 3
   Once all pressure has been released, open the lid carefully.
   ▶ ≈0:47
4. 4
   In a separate bowl, combine whole wheat flour with 2 tbsp oil and salt. Gradually add ¾ cup water and knead into a soft dough. Cover with a damp cloth and let rest for 10–15 minutes.
   ▶ ≈0:26
5. 5
   Drain the horse gram through a sieve to remove excess water.
   ▶ ≈0:54
6. 6
   Mash the drained horse gram gently using the back of a spoon until it reaches a smooth, creamy consistency.
   ▶ ≈1:01
7. 7
   Add to the mashed horse gram: 2 tsp coriander powder, ½ tsp dried mango powder, ½ tsp turmeric powder, ½ tsp red chilli powder, 2 chopped green chillies, 1 inch chopped ginger, 2 tsp chopped garlic, and coriander leaves. Mix well to combine.
   ▶ ≈1:07
8. 8
   Take a portion of dough, form it into a ball, and gently flatten it. Place a generous spoonful of the horse gram filling in the center. Fold the edges inward to seal, then gently shape into a round parantha.
   ▶ ≈1:37
9. 9
   Dust with whole wheat flour and roll the filled parantha into an evenly thick disk.
   ▶ ≈2:11
10. 10
    Heat a nonstick skillet and cook the parantha on medium heat for 2 minutes until golden brown on one side. Flip and drizzle with ghee, cook for 2 more minutes. Flip again, drizzle more ghee, and cook on high heat for 1 minute on each side until lightly crisp.
    ▶ ≈2:11
11. 11
    Serve hot with yogurt, green chutney, or hot tea.
    ▶ ≈2:31