deliciousindianreceipes blogspot.com

Indian Recipes

Wednesday, November 4, 2009. Wheat flour - 500 gm. Ajwain - 12 tablespoon. Mung dal - 100 gm. Kala jeera - 12 tablespoon. Salt - to taste. Saunf - 12 tablespoon. Red chilly - 12 tablespoon. Oil - 2 tablespoon. Garam masala - 12 tablespoon. SCoriander finely chopped - for flavour. Dhaniya - 12 tablespoon. Ghee for making parantha - 150 gms. Soak mungdal for 5-6 hours. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. The dough should be soft.
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Indian Recipes

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Wednesday, November 4, 2009. Wheat flour - 500 gm. Ajwain - 12 tablespoon. Mung dal - 100 gm. Kala jeera - 12 tablespoon. Salt - to taste. Saunf - 12 tablespoon. Red chilly - 12 tablespoon. Oil - 2 tablespoon. Garam masala - 12 tablespoon. SCoriander finely chopped - for flavour. Dhaniya - 12 tablespoon. Ghee for making parantha - 150 gms. Soak mungdal for 5-6 hours. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. The dough should be soft.

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This web page deliciousindianreceipes.blogspot.com states the following, "Wednesday, November 4, 2009." We saw that the webpage said " Wheat flour - 500 gm." It also said " Mung dal - 100 gm. Kala jeera - 12 tablespoon. Red chilly - 12 tablespoon. Garam masala - 12 tablespoon. SCoriander finely chopped - for flavour. Ghee for making parantha - 150 gms. Soak mungdal for 5-6 hours. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. The dough should be soft."

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