Choorie Ka Parantha or Churi Paratha is a flatbread from Uttar Pradesh, where powdered Split Yellow Moong dal is soaked in water and then mixed with Atta with spices to make a flaky paratha similar to Warqi Paratha.
My initial choice was Chotha, that I had bookmarked from Vaishali. However, since I was looking for savory rotis, felt Churi Paratha was a new and different one, with the preparation process being different, prompted me to select this finally.
The other choices I had for Alphabet C were Chokha na Rotla, Chanki (Methi Corn Roti), Chotha, Cabbage Paratha, Different variations with Cheese and Chaak-hao tann (which is a Black rice pancake from Manipur). All sounded fantastic but some prevented me from picking because I would end up cooking from one state most.
My C was pending while I seem to have done randomly with dishes spilling over different weeks. So on Sunday evening, I decided I must make this and not dilly dally anymore. While Hubby Dear is ready to taste and enjoy new dishes, he can’t have more than one version at a time. So times like this, Konda is my sole tester and approver when I make more than one. She was all geared up to enjoy these for her dinner. I was making 2 dishes that night, unlike my original plan of many. Since I was busy making the second flatbread, Konda clicked these pictures for me. I was very specific with the angle I wanted as I normally follow 4 main pictures for all Mega BM. I could see her rolling her eyes!
Both the flatbreads were super hit with her. I only made a small measurement and cooked just enough for two of us. Konda wanted the extra rotis for her college lunch. With just a couple of days gone by, they don’t have a group as yet for lunch. So her packed lunch is not overtaken. During school, she hardly gets to taste when I pack a new dish. So until such time, she will have to eat everything herself. While this Choorie Ka paratha is good with just pickle and curds, I made aloo paneer sabzi along with it.
The powdering and soaking of Moong Dal also don’t take much time, so this is something you can easily make for kids or anytime if you want a change. Since you are not stuffing in, making this is a breeze. I was inspired by this google book that talks about the food of UP and the entire book is such a treat. Since it wasn’t available for ordering, I went through and noted down recipes I could make.
A to Z Indian Flatbreads:
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Step by Step Pictures for making Choorie Ka Parantha
Choorie Ka Parantha from Uttar Pradesh
- 1 cup Wheat Flour / Atta
- 1/4 cup Split Yellow Moong Dal / Dhuli Moong ki Dal
- 1 tsp Ghee
- Salt to Taste
- A Pinch Asofoetida / Hing
- 1/2 tsp Red Chili Powder
- Cooking Oil for frying
How to make Choorie Ka Parantha
- Make a coarse powder of Moong Dal and soak with one cup water for at least 3 hours.
- Take the soaked dal, along with salt, hing, chilli powder and ghee, mix well.
- Slowly add wheat flour and knead to a soft pliable dough.
- Pinch down equal portions of the dough.
- Roll out each as thin as you can roll and place them on a plate.
- Now on top of each disc, spread ghee, layer the other roti over it.
- Continue with all the rolled out roti. Roll in tightly
- You will get a log. So now cut into small measurements of the roti you want to make.
- Press from top and dust well to roll out again.
- Heat a tawa and grease with oil
- Cook the paratha on both sides.
These parathas can be cooked with oil or ghee, it turns out to be flaky as you have so many layers in it.
The author suggested this be made as varki paratha and this is one of the methods I follow to make Varki Paratha.