
Ingredients–
For the Stuffing–
- 1 cup skinned yellow lentil (mung dal)
- 1 cup water to cook the dal
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp amchur powder (mango powder)
- 2 green chillies, chopped finely
- 2 tbsp chopped coriander leaves
- 1/2 tsp cumin seeds
- Salt to taste
- 2 tsp oil
For the Paratha Dough-
- 2 cups whole wheat flour
- 2 tbsp oil
- Warm water for kneading
- Salt to taste
Method –
- Wash and soak the dal for 30 minutes. Drain in a colander and set aside
- Heat oil in a pan
- Add cumin seeds
- When it splutters, add dal
- Sauté for 2-3 minutes.
- Add turmeric powder
- Add the water and once it boils, lower the heat completely
- The water should evaporate completely and the dal should remain whole and separate
- Add red chilli powder, coriander powder, amchur powder, green chillies, salt and mix well. Set aside

- Take the whole wheat flour in a bowl
- Make a well in the centre and add salt and oil
- Pour warm water as required and bring the mixture together
- Knead into a soft smooth dough
- Keep the dough covered for 20-30 minutes
- Make medium sized balls from the dough
- Take one ball of dough, roll and flatten it
- Dust with some flour and roll it in a circle of 5-6” diameter
- Place the dal stuffing (about 2 tbsp) in the centre, keeping some space from the side
- Bring the edges together and join them
- Join the edges well so that the filling doesn’t come out
- Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
- Now place the rolled paratha on a heated tava. The tava should be hot
- When the base is partly cooked, flip it
- Now when the top is also partly cooked, flip again
- Spread some oil on the both the partly cooked sides
- It will have brown spots
- Press the paratha edges with a spatula so that the edges are fried well
- Serve with extra butter, yogurt and pickle