I’m a great fan of stuffed parathas. I make them quite often with different fillings. Of these my daugther’s and my favorite are paneer parathas, aloo parathas and these moong dal parathas. Stuffed parathas make a wholesome lunch without the need to prepare a separate side dish. My lil one has it with some ketchup and I just have it as it is or with some pickle. Now you guys must be wondering what is that side dish doing in the photo! That was made especially for hubby dear, since he needs some side dish or the other with his plate of rotis or parathas. Ok so let’s get on with the recipe of these protein packed parathas:
Makes about 8 parathas
What you’ll need
For the dough
1. Wheat flour – 2 cups
2. Oil – 1 tblsp
3. Salt to taste
4. Water as required to knead the dough
For the stuffing
1. Split Moong Dal – 1 cup
2. Green Chillies – 2 to 3
3. Grated Ginger – 1 tsp
4. Cumin Seeds – ½ tsp
5. Oil – 1 or 2 tsps
6. Salt to taste
For the dough, in a mixing bowl, take wheat flour add salt and oil and mix it well. Add water little by little and knead into soft and smooth dough. Keep covered.
Lightly roast the split moong dal till a nice aroma comes out. Wash and pressure cook it in just enough water. Make sure not to add too much water else the stuffing will become mushy. Cool, mash and keep aside.
Heat a Kadai, with about 2 tsps of oil. Add the cumin seeds and sauté for a minute. Next add in the finely chopped green chillies, grated ginger and stir. Add the mashed dal and salt to taste. Give everything a nice stir. The mixture will leave the sides and come together as a soft ball. Remove from flame and let it cool.
For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches.
Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.
Delicious hot moong dal parathas are ready to eat with a raita and pickle of your choice.
Linking this to Cook it Healthy - Proteinicious Event started by Shobha