MOONGDAL PARATHA

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

Method:

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