Chickpea Lentil Paratha with Fenugreek Cilantro Chutney

Name: Chickpea Lentil Paratha with Fenugreek Cilantro Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 bunch cilantro, tough stems removed; 1 inch fresh ginger; 4 garlic cloves; 2 Tbsps ground fenugreek (spice section); 1 jalapeno pepper; 59 milliliters lemon or lime juice; 2 Tbsps mustard seeds; 1 teaspoons salt; 2 Tbsps sugar; 8 servings Vegetable oil for brushing the breads and for frying; 237 milliliters warm water

The recipe Chickpea Lentil Paratha with Fenugreek Cilantro Chutney could satisfy your Indian craving in roughly 30 minutes. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 52 calories. This gluten free and vegan recipe serves 8. Head to the store and pick up vegetable oil, mustard seeds, garlic cloves, and a few other things to make it today.

Instructions

Mix all dough ingredients together and knead for just about one minute.

Ingredients you will need

Dough

Brush the dough with oil and let rest a few minutes. Divide into 8 balls.

Ingredients you will need

Dough

Cooking Oil

Sprinkle a little flour on a board.

Ingredients you will need

All Purpose Flour

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.

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Roll

Cooking Oil

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.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Serve with curries and chutney.Process all ingredients in a food processor to a fine grind. Store in a glass jar.

Ingredients you will need

Chutney

Equipment you will use

Food Processor

Equipment

Frying Pan

Food Processor

Ingredients

Servings:

1bunch

cilantro, tough stems removed 1inch

fresh ginger 4

garlic cloves 2Tbsps

ground fenugreek (spice section)1

jalapeno pepper 59milliliters

lemon or lime juice 2Tbsps

mustard seeds 1teaspoons

salt 2Tbsps

sugar 8servings

Vegetable oil for brushing the breads and for frying 237milliliters

warm water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Raats Original Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 14 dollars per bottle.