Spoon Fork And Food

MOONG DAL KE BHARWA PARATHE | INDIAN FLAT BREAD STUFFED WITH SPLIT YELLOW LENTIL

Course

breakfast

Cuisine

north indian

Prep Time

15 minutes

Cook Time

15 minutes

Servings

number

Ingredients

2 cups Whole wheat flour
1 tsp Salt
Water to knead

Filling :

1.5 cups Moong Dal soaked for minimum 4 hrs
1 onion chopped
2 chilies chopped green
2 tbsps coriander chopped
1 pinch asafoetida
1/2 tsp cumin
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt – as needed
/ / Ghee Butter Oil – for frying

Course

breakfast

Cuisine

north indian

Prep Time

15 minutes

Cook Time

15 minutes

Servings

number

Ingredients

2 cups Whole wheat flour
1 tsp Salt
Water to knead

Filling :

1.5 cups Moong Dal soaked for minimum 4 hrs
1 onion chopped
2 chilies chopped green
2 tbsps coriander chopped
1 pinch asafoetida
1/2 tsp cumin
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt – as needed
/ / Ghee Butter Oil – for frying

Instructions

Combine wheat flour, salt and water and knead together to make a soft and supple dough. Cover it and keep aside.
Take soaked lentils in a cooker, add turmeric, salt. Add adequate water and pressure cook only till 2 whistles.
Allow the dal to cool and once the pressure is released from the cooker, open the lid and transfer the cooked dal into a separate bowl.
Heat 1-2 tbsp of oil on a wok, add cumin and allow it to crackle.
Add hing, chopped onions and chopped green chilies and saute till raw smell goes off.
Now add cooked dal, cumin powder, garam masala and mix well. Allow the dal to cook for few minutes till the moisture evaporates leaving thick dal in the wok. Make sure you do not over cook the dal, else it would turn mushy. The grains should be visible.
Add chopped coriander and give a quick stir again. Allow the dal mix to cool down completely.
Pinch a large lemon sized dough and shape it into a flat disk.
Scoop a table spoon of dal mix and place it in the center of the disk.
Take the sides and bring together on top and press to seal the disk opening.
Gently press the stuffed disk on dry flour from both sides and roll out to make a round paratha.
Heat a non stick or an iron tawa and place the paratha over it.
Dry roast from one side and flip to roast the other side as well.
Now add ghee/ butter/ oil on both sides and fry it till golden.
Transfer the paratha on a serving tray and serve hot with your favorite pickle, curd or dip.

Recipe Notes

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Love : Shaheen!