- Wash and soak the gram for 1/2 an hour in 1 cup water.
- for the stuffing, heat 1 teaspoon ghee in a wok and pop the mustard seeds. Ass asafoetida, turmeric powder and the soaked gram (along with the water). Add just enough water to cover the gram.
- Cook over medium flame for 10-12 minutes, stirring occasionally until all the water evaporates and the gram is cooked, without becoming a mash.
- Add the coriander powder, cumin powder, chilli powder, coriander leaves and salt. Stir over low flame for 2-3 minutes. This stuffing should be soft, but dry.
- Make a soft dough with 1 1/2 cups flour, milk and as much as water required (approx 1/4 cup) in a broad, rimmed dish. Cover and set aside for atleast 10 minutes. Place the remaining dry flour beside the dough.
- Divide the dough into 10 equal portions and roll into balls. Flatten one ball and dip into dry flour. Using a rolling board and pin, roll into a disc of 4 inch diameter. Place approx 1 tablespoon stuffing on the disc and pack it in by pulling the edges together over it. Once sealed, dip into the dry flour and roll evenly into a paratha of 4-5 inch diameter.
- Transfer the paratha onto a hot skillet over medium flame. Flip it over hen small air bubbles appear on the surface. Smear up to 1/4 teaspoon ghee on the surface, making sure not to leave any dry spots. Flip again and press gently with a flat spatula, moving the paratha on the skillet so that it does not stick. Now smear ghee and flip once more. When dark golden spots appear on both the sides, take it off the skillet. Repeat the same for the remaining portions.
- Serve hot with coriander green chutney, tomato ketchup or curds (boiled till 100°C)
- You can eat this on tithis provided you do not use coriander leaves, tomato ketchup and coriander green chutney.
You can eat the paratha with plain curd on those days.