Preparation Time : 10 mins | Cooking Time : 25 Mins | Yields: 3 parathas
Atta |wheat flour 1/2 cup Red chili powder 3/4 tsp – 1 tsp Cumin powder 1/4 tsp Garam masala 2 pinches Turmeric powder A pinch Salt to taste Moong dal 3 tblsp Onion 1 Coriander leaves few Red chili powder 1/4 tsp Green chili 1 (optional) Jeera | Cumin 1/8 tsp Oil | ghee | Butter as needed
Method:
- In a wide bowl add the atta. red chili powder, cumin powder, garam masala, and salt.
- Add enough water and make it into a pliable dough.
- Soak the moong dal for 10 minutes Pressure cook with little water for 2 whistles. Ensure it should not be over cooked.
- Chop the onions finely. In a pan add little oil cumin seeds and add the onions. If adding green chilies finely chop it and add at this stage.
- Add the red chili powder and salt to this.
- When the onions turn pink add the cooked moong dal to the pan. If the dal has any water drain it completely and then add. Else parathas will become soggy.
- Mix well and add the chopped coriander leaves.
- Mix it well and allow it to cool completely. Make the roti dough into 3 equal sized balls.
- Dust one with dry atta and keep it ready to make.
- Roll this into a small disc. Place a tblsp of filling in the center. Seal it completely.
- Dust with little flour and roll this gently into thick parathas.
- Heat a tawa and cook the parathas on both sides. Smear oil /ghee/ butter on the top.
- Repeat this for the rest of the dough. This stuffing was perfect for 3 parathas.
- Always ensure not to mash the dal. Else it it will be difficult for the parathas to roll.
- Instead of pressure cooking the moong dal, you can even cook it on open flame too.
- You can add few drops of lemon juice to the filling if you want. Add after switch off the flame.
- Moong dal can be replaced with chana dal too.
- If making for kids reduce the spice.
