Spicy Dal Parathas (Indian Lentil-Stuffed Tortillas)

Recipe by Anu_N
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READY IN: 1hr 15mins
YIELD: 6 parathas
UNITS: US

INGREDIENTS

Nutrition
  • For the dough
  • 1
    teaspoon vegetable oil
  • 14
    teaspoon salt (or to taste)
  • 13
    cup water
  • For the stuffing
  • 12
    cup yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram)
  • 34
    cup water
  • 12
    teaspoon cumin seed
  • 14
    teaspoon asafoetida powder (optional)
  • 18
    teaspoon turmeric powder
  • 18 - 14
  • 1
    teaspoon vegetable oil
  • 12
    teaspoon salt (or to taste)
  • For preparing the parathas
  • 1
    tablespoon ghee or 1 tablespoon vegetable oil, for cooking
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DIRECTIONS

  • 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.
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