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Thursday, April 22, 2010


Ingredients for the filling:
Moong dal (soaked for 30 minutes) - 3/4 cup
Ginger (chopped) - 2 tsp
Green chilli - 1 tsp
Tumeric powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Amchur powder(optional) -2 tsp
Coriander leaves(chopped) - 3 tbsp
Salt - to taste
Oil - 1 tsp

Ingredients for the dough:
Whole wheat flour - 1 1/2 cups
All purpose flour - 1/2 cup
Salt - 1 tsp
Water - to knead the dough
Oil/ ghee for cooking

Soak the moong dal for 30 minutes.
Once soaked, steam the moong dal for about 25 minutes until cooked, draining all excess water (OR) you can pressure cook the moong dal for 1 whistle.
The steamed dal has to be still grainy, but soft.
Heat oil in a pan. Saute greenchilli, ginger and cuminseeds.
Once cumin seeds splutter add all masala powder and fry for a minute. Now add the dal and coriander leaves . Cook for 1-2 minutes.
Filling should not be too grainy or too mushy.
Divide the filling into 10-12 portions.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make10-12 lemon sized balls of the dough and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
Add a portion of the stuffing in the center. Gather the sides and bring them together.Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness.
Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha. Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the parathas.
Serve hot with tomato pickle or curd.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness

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