Recipe by Anu
This interesting paratha is wonderful on cold winter nights, and is one of my favourite comfort foods. Parathas always bring back memories of Delhi winters with my cousins, long nights of talking, playing board games, and just having fun! You can adjust the spiciness of this recipe according to your taste. This is adapted from www.tarladalal.com
Top Review by Charishma_Ramchandani
After ages I decided that today the first thing I eat will be these parathas. So, I stayed humgry all morning, lol, and after getting home from my driving class at 1pm, I made these. I've just finished enjoying 2 of these nice parathas. Now for a few things: 1. For the dough, I used 1/3+1/4 cup water and for cooking the yellow moong dal, I used plenty of water(sorry didn't measure- but I guess, it was about 2.5 cups). I found the parathas to be nice, except that I would like them to be a little spicy. So, next time, I'll be adding a green chilli or two and maybe a little more of red chilli powder. Also, I plan to add some mango powder(amchur) just for a twist to the taste buds;) Now for the step number 11. That particular step didn't work out. So, instead of really making what we'd call "parathas", I ended up making these like little pockets. To put it in more simple words, after step 10, I moved on to step 12. When I tried to do step 11, the lentil mixture came out of the paratha(from the underside- sort of tore it apart) and made a total mess. That's why I had to move on from step 10 to step 12. But no regrets, these look so cute; they look like a nice appetiser! These will make a nice snack for school kids, IMHO:) I had these with yogurt. Next time, I'll try 'em with pickle:) Thanks for sharing the recipe, Anu!
For the dough
- 1 cup whole wheat flour
- 1 teaspoon vegetable oil
- 1⁄4 teaspoon salt (or to taste)
- 1⁄3 cup water
For the stuffing
- 1⁄2 cup yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram)
- 3⁄4 cup water
- 1⁄2 teaspoon cumin seed
- 1⁄4 teaspoon asafoetida powder (optional)
- 1⁄8 teaspoon turmeric powder
- 1⁄8-1⁄4 teaspoon red chili powder
- 1 teaspoon vegetable oil
- 1⁄2 teaspoon salt (or to taste)
For preparing the parathas
- 1 tablespoon ghee or 1 tablespoon vegetable oil, for cooking
Directions See How It's Made
- For the dough: Combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
- Divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
- For the stuffing: Cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
- Heat 1 teaspoon oil in a skillet and add the cumin seeds.
- When they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
- Cook till the lentil mixture is dry, stirring continuously.
- Cool completely and divide into 6 equal portions.
- To prepare the parathas: On a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
- Place one portion of the stuffing mixture in the centre of the circle.
- Bring togehter all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
- Place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve hot with chilled yogurt, pickle or a raita.