from 1 vote
Moong Daal Paratha
Stuffed Moong Daal Paratha- Spicy Indian flat bread filled with cooked yellow lentil and spices.
Uttar Pradesh Cuisine
For the dough
Whole Wheat Flour / Atta
Salt / Namak
For the stuffing
Yellow Lentil / Moong Daal (dhuli huee)
Green chilies/Hari Mirch
Fresh Mint / Hara Pudina
Ginger / Adrak
Cumin Seeds / Sabut Jeera
Fennel Seeds / Saunf
Red Chili Powder/ Laal Mirch
Turmeric Powder / Haldi Powder
Mango Powder / Amchoor Powder
Garam Masala Powder
Salt / Namak
Wash and soak moong daal in water for 20 minutes. Then drain and keep aside.
Heat oil in a pan, add cumin, fennel, and chopped green chilies.
When it becomes golden add turmeric and then add soaked daal.
Stir fry for few seconds, then add chili powder, ginger, and salt.
Now add 2 cup water, let it boil. When it starts boiling lower the flame, cover and cook till done.
It should be soft and a little moist. (add some more water if needed)
Then add mango powder,garam masala (or add 1 t.s lemon juice) and chopped mint or coriander.
Mix well and take out in a plate. Let it cool down completely.
Dough – take wheat flour in a deep pan, add salt and oil, rub, then make a soft dough with water, cover and let it rest for 15 minutes.
Take a ping pong size ball from the dough, flatten it a little, stuff with an equal amount of filling, seal it properly. Roll into a medium thick paratha.
Heat a flat pan, drizzle some oil or butter, put the rolled paratha on it, cook from both side with oil or butter till golden and crisp
If you want to avoid oil then make it like a roti and apply few drops of butter.
Note-you can also make this paratha with split bengal gram(chana daal).
Serving suggestions-best with curd, potato curry and pickle