Stuffed Paratha is something which gives you ample scope for experimenting. Choose a stuffing of your choice and the dish can be a wholesome meal .Dal Paratha is one such variety which is very nutritious and tasty. The best part is that you can also carry it with you while travelling. Also ,the stuffing(masala) can be stored for about 8-9 days. You can make the stuffing with chana dal, moong dal or even tuwar dal. I usually make it with moong dal which is easy to digest and so is quite easy on the stomach. Here's the recipe:
Ingredients: (For Stuffing)
- 1 1/2 cup Green Moong Dal (skinned and split)
- 5-6 Green Chillies- finely chopped
- 1 tablespoon Fennel Seeds
- 1 tablespoon Cumin Seeds
- 2 teaspoon Asafoetida
- 1-2 Cloves
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala
- Salt and Chilli Powder to taste
- 1 tablespoon oil to roast the masala
- 2 cups Whole Wheat Flour
- 1 spoon Salt
- 1 spoon Oil
Preparation Time: 25 minutes
Cooking Time: 10 minutes
- Wash and cook the moong dal in a pressure cooker with 2 whistles. Turn of the heat and wait till the steam pressure is released from the cooker.
- Heat oil in a thick-bottom pan . Add asafoetida, clove, cumin seeds, chopped green chillies, fennel seeds , turmeric powder and red chilli powder.Saute for 1 minute.
- Add the cooked moong dal, salt , garam masala and coriander powder .Mix well.
- Roast the masala till it becomes slightly dry.
- Take off from flame and let it cool down completely.
- For the dough , mix wheat flour, salt and oil with water and knead well to form a soft dough. Keep it aside for 15-20 minutes.
- Now crumble the cooled masala with gentle hands in such a way that there are no lumps.
- To make paratha, divide the dough in equal portions.Make balls about the size of a big lemon.
- Roll out to make a small disk say approx 3 inch . Place some stuffing on the disc.
- Bring the edges together and seal it to make a Modak kind of shape.
- Gently roll it with a rolling pin to make a disc of about 6 inches.
- Heat a griddle . Roast the paratha by applying oil on both sides till it becomes crisp.