Dal Maharani Paratha 【王后炖豆烙饼】

 

I made Dal Maharani for dinner two days ago, and was left with about 2 cups of the dal in the fridge. Today, I turned the dal into high protein dough and made this leftover dal paratha, very tasty and healthy!

前两天做了王后炖豆吃，剩下的豆糊今天拿来和面，做了这款高蛋白又软宣的面饼，既好吃又健康。

Ingredients: (yield 8-10 Parathas)

1.5 cup of Left over Dal Maharani

2 cup Whole Wheat Flour (Atta)

1 tsp Ghee

材料: (做 8-10张饼)

1.5 杯 王后炖豆

2 杯 全麦粉 (Atta)

1 小勺 无水奶油/黄油

1. Place the leftover dal maharani into a bread machine/kitchen aid.

2. Add the whole wheat flour in a few batches to the machine to slowly knead into a soft dough, it should take around slightly more than 2 cups of flour, if the dough didn't shape into a ball, add 2 tbsp of flour at a time and knead further until it does.

1. 把吃不完的王后炖豆放到和面机里，缓缓地加入全麦粉，开始揉面至面团成型为止。大约需要两杯左右的全麦粉，可以酌量增减全麦粉。

 

2. 让面团饧10分钟左右，然后揪出乒乓球大小的小面团，搓圆，然后擀开成小盘子大的面饼，厚度大约 1-2mm。

3. Let the dough rest for around 10 minutes, then divide the dough into small balls around the size of Ping Pong. Roll it into a round disk the size of a dessert plate, around 2 mm in thickness.

4. Use a knife to slice from the center of the disc like you would cutting a pie but not cutting the disc into half, then start rolling the bread from the cutting edge to form a cone.

5. Turn the cone upside down where the pointed part facing up, and press the cone down using palm or fingers to flatten it.

5. Use a rolling pin to roll the dough out to form a flat disc about 2-3 mm thick. 

6. Heat up a cooking pan and add a little ghee, pan fry the flat bread until cooked at medium heat, turn once or twice in between to cook both the side until well cooked and several brown spots showing on each side of the bread. 

Serve with dal or any types of vegetables/curries of your choice.

3. 揪出乒乓球大的剂子，然后擀成圆形的面饼，抹上酥油和一点点的面粉，然后用小刀在面饼的中间部分划一刀。

4. 从刀口部分开始往左边卷起，成甜筒状。把“甜筒”反置，尖嘴向上。

5. 用手指或手板把“甜筒”往下压成一个厚饼。然后把饼翻过来，就可以看如图的圈圈状。

6. 把面饼再擀开成一个圆形如小盘子大的饼。

7. 热上一口锅，加入一点酥油，把面饼两面煎黄即可。

可以就着豆子汤或咖喱吃，我觉得配上豆浆也很香。