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
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.
Δ
