Stuffed Dal Parathas are a favorite winter treat. There are many types of dal parathas and many ways of making them. But Moong Dal Paratha seasoned with just turmeric, asafoetida, and fennel are truly the best. Hot off the pan they taste super with yogurt and pickle. Save them in the refrigerator for the next day, and enjoy them warmed with a dollop of ghee and your favorite salad.
Ingredients for Dough:
1 cup atta (Indian Chappati Flour)
1 cup maida (all purpose flour)
2 tbsp oil
Salt to taste
Ingredients for Filling:
1 cup moong dal (split yellow mung), soaked for 3 hours
1 tbsp oil
1/2 tsp saunf (fennel seeds)
1/4 tsp haldi (turmeric powder)
1/8 tsp hing (asafoetida)
Salt to taste
Oil/Ghee as needed for pan frying the parathas
- Begin with preparing the dough by mixing all ingredients. Add enough water to make a soft and pliable dough.
- For the filling: Drain the water from the soaked moong dal. Place in a blender and grind to a coarse paste.
- Heat the oil in a pan. Add the hing and then the ground dal. Stir fry for 5-7 minutes or until the raw smell goes away and the dal begins to leave the sides of the pan.
- Turn off the heat, stir in the saunf, haldi, and salt to taste. Cool completely.
- Divide the dough into balls the size of large limes.
- Roll out the dough into a circle about 2" diameter.
- Place about a teaspoonful of the filling in the center. Bring together the edges of the dough and seal the filling in the center.
- Press gently to flatten. Next roll the stuffed dough out into a circle about 3" in diameter.
- Cook the paratha on a heated tava (griddle). Cook each side until brown spots appear. Apply ghee or oil on either side.
- Remove from the tava. Repeat for the remaining dough and filling.
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