Name: Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta; 1 tsp Salt; 0.25 cup Ghee (melted, for layering and frying); 1 cup Water (lukewarm, adjust as needed)

CraftMyMeals

Lobia Masala Paratha Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare and Cook the Black-Eyed Peas
- Rinse 1 cup of dried black-eyed peas thoroughly. Soak them in 3-4 cups of water for at least 4 hours, or preferably overnight.
- Drain the soaking water. Transfer the peas to a pressure cooker.
- Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
- Pressure cook on medium-high heat for 4-5 whistles (about 15-20 minutes) until the peas are soft but not mushy.
- Allow the pressure to release naturally. Do not discard the cooking liquid, as it's full of flavor.
2
Prepare the Masala Base (Tadka)
- Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
- Once the ghee is hot, add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds.
- Add 1/4 teaspoon of asafoetida and sauté for a few seconds.
- Add the 2 finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and golden brown. This step is key to a flavorful gravy.
3
Sauté Aromatics and Spices
- Add 1.5 tablespoons of ginger-garlic paste and the 2 slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- Pour in the puree of 3 medium tomatoes. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating at the edges.
- Reduce the heat and add the powdered spices: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for another minute until fragrant.
4
Combine and Simmer the Curry
- Carefully pour the cooked black-eyed peas along with their cooking liquid into the masala.
- Add the remaining 3/4 teaspoon of salt, 3/4 teaspoon of garam masala, and 1 teaspoon of crushed kasuri methi. Stir everything to combine.
- Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
- For a thicker gravy, gently mash a few peas against the side of the pan with the back of your spoon.
5
Garnish and Serve
- Turn off the heat. Stir in 3 tablespoons of freshly chopped coriander leaves.
- Let the curry rest for 5-10 minutes before serving. This allows the flavors to deepen.
- Serve hot with steamed basmati rice, jeera rice, roti, or naan.

Ingredients

2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
- Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
- Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
- Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
- After resting, knead the dough gently for 30 seconds.
- Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
- Take one dough ball and flatten it slightly. Dust it with dry atta.
- Roll it into a circle about 4-5 inches in diameter.
- Spread about 1/4 tsp of melted ghee evenly over the surface.
- Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
- Fold it in half again to form a triangle.
- Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
- Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip it again.
- Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
- Apply ghee to the other side, flip, and cook for another 20-30 seconds.
- Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
- Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Lobia Masala with Paratha

Nutrition per Serving

Recipes in this Meal

1. Lobia Masala

Ingredients

2. Paratha

Similar Meals You Might Like

Grilled Chicken Breast, Phulka and Lauki Sabzi

Palak Chicken, Spiced Cauliflower Rice and Cucumber and Mint Salad

Palak Paneer, Cauliflower Rice and Kachumber Salad

Dal Tadka, Jeera Rice and Bhindi Masala

Palak Paneer, Naan and Cucumber Raita

Paneer Butter Masala, Jeera Rice and Cucumber Raita

About Lobia Masala with Paratha

Instructions

Ingredients

Instructions