Mix together maida, salt, 2 tbsp of oil along with some water and knead it to make a smooth dough.

Soak Bengal gram for 6 hours.

Boil it in a pressure cooker with a glassful of water and cook for 1 whistle.

Drain off the excess water and grind the dal.

Heat 2 tbsp oil in a pan or a kadai.

Add dal paste and roast it for 3-4 minutes.

Add red chilly powder, coriander powder and the garam masala powder and cook again to get rid of the raw smell of the powders.

Allow this mixture to cool.

Stuff this paste into maida balls.

The paranthas should be as thin as a papad.

Make soft paranthas an hour before serving.

:- Serve with Aloo Dum Masala, Raita and Chutney. :- Makes about 50 thin paranthas.