· Yellow split moong dal- ¾ cup (soaked for 30 minutes)
· Ginger-2 tsp (finely chopped)
· Green chillies-1 tsp (chopped)
· Turmeric powder- ¼ cup
· Cumin seeds- 1 tsp
· Coriander powder-1 ½ tsp
· Garam masala- ½ tsp
· Dry mango powder- 2 tsp
· Fresh coriander leaves-3 tbsp (chopped)
· Whole wheat flour-2 cup
· Salt-1 tsp (or as per taste)
· Water to knead the dough
· Oil/ ghee for cooking
Soak the moong dal for 30 minutes.
Once soaked, steam the moong dal for about 25 minutes until cooked, drain the excess water. You can also pressure cook the moong dal, this typically is quicker and faster for about 15 minutes.
Add the remaining ingredients to the dal and mix it well. Divide it into 12- 15 equal portions. Set aside.
Sieve the flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.
Knead dough until it is smooth and elastic. Add 1 teaspoon oil to coat the dough and knead little more.
The dough will be soft and non sticky.
Set aside covered for 10 minutes. Make 12- 15 small balls of the dough and roll them out thin to approximately 3 inches in diameter with help of dry flour.
Make a small chapatti from the every piece of dough put a one part of mixture in it and close the chapatti from every end and make a parantha.
Place the stuffed paranthas on the hot griddle or tawa. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the parantha.
Keep pressing the paranthas while on the tawa so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the paranthas.
Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the paranthas. It’s ready…serve it hot with curd and put some butter on it to enhance taste (optional)
Stuffed Paranthas should be cooked on medium heat to get the best texture and the light crispiness.