• Ethnicity - Rajasthani, West Indian
  • Type of meal - Party, Lunch, Dinner


  • Maida : 500 gms
  • salt & Red chilly powder : to taste
  • oil : 200 gms
  • Dhaniya powder : ½ tsp.
  • chana dal : 250 gms
  • garam masala : ½ tsp.


  1. Add salt and 2 tbsp oil to maida.
  2. Add water and make a soft dough. Soak chana dal for 6 hours.
  3. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle.
  4. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi.
  5. Add dal paste and roast it for 3-4 minutes. Add all the masala powder.
  6. When it cools down stuff this paste into maida balls.
  7. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving.
  8. Serve with Aloo Dum masala, Raita and Chutney.
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