- 1 cup Wheat Flour
- 1 small cup soaked nd boiled Bobbarlu
- 1 sp Red Chilli Powder
- 1 pinch Turmeric Powder
- 3/4 sp Garam Masala Powder
- 2 sp chopped Coriander Leaves
- 1 sp chopped Curry Leaves
- Salt to taste
- 6 sp Oil
Wash and soak black eyed peas/alasandalu for 6 or 7 hours or over night. Then wash them thoroughly and cook with enough water on stove top, once done drain them and leave it cool. After that transfer to a mixing bowl.
Then add above remaining ingredients, 2 sp oil and mix well.
Add enough water or boiled water(stock) and make it a smooth dough, cover and keep aside for 10 mins. After that divide the dough into 4 equal sized balls and keep aside
Take one dough ball and roll it into a chapati. Now place it on a hot tawa and fry both sides using 1 sp of oil. Once the paratha is cooked, take it out on a serving plate. Repeat the same process with the remaining dough balls. Now Alasandalu/Lobia Paratha is ready to serve.
Serve immediately with fresh yogurt or any pickle.