Green Moong Dal Paratha

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Green Moong Dal Paratha

Moong dal stuffed paratha is a healthy breakfast recipe, enriched with protein and fiber. Its taste enhances if served with the toppings of plain butter, salted butter or even with desi ghee. Rolling out stuffed parathas slighthly difficult for many of us, but once if dough(stiffness) and stuffing is adjusted properly you are able to make stuffed parathas with any ingredients easily. In winter we have wide range of parathas for example: mooli ka paratha,sai thoom ja phulka,gur ka paratha, aloo paratha and gobhi ka paratha prefered in dinner straight from gridle.Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 8hours | Cooking Time : 15 mins | Serves :4
Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients:

Wheat flour- 2 cups
Whole moong dal- 1 cup
Grated ginger-1 teaspoon
Green chillies-3-4
Red chilli powder- ½ teaspoon
Amchur powder-1 teaspoon
Garam masala powder- ½ teaspoon
salt-to taste
ghee-for shallow frying
water-1/2cup for dal+kneading for dough
dry mint powder-2 teaspoon

Method:

• Soak moong dal over night.
• Wash and place it in pressure cooker with salt, and ½ cup of water.

• Cook it on high flame till 2 whistles, open pressure cooker and check if there is water in bottom place it again on flame and cook for another 2-3 minutes with lid uncovered, alternately you can strain extra water.
• Let it cool completely, add red chillipowder, amchur powder, garam masala powder , mint powder , chopped green chilli and grated ginger.

• Take small ball of wheat flour dough, roll out small sized roti, apply some ghee over it. Place a small portion of moong dal stuffing over it. Secure the edges of roti. Repeat the same process with the remaining dough and stuffing.

• Take one peda( moong dal stuffed ball), dust it with dry wheat flour, gently roll out paratha.

• Heat griddle or tawa, place paratha over it, roast on high flame by applying ghee on both sides.
• Prepare all the parathas with the same process.
• You can apply some butter on top, serve hot with chutney, pickle or curd.

Notes: 

stuffing should be dry enough, otherwise rolling out paratha will be difficult.

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