Bermi Parathas ( Know Your Flours )


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Bermi parathas,lose yourself in these delectable whole wheat parathas stuffed with a spicy moong dal and spring onion mixture. Relish them with sweet amla pickle or angoor ka murabba.

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Preparation Time: 
Cooking Time: 
Makes 4 parathas
Show me for parathas


To Be Mixed Into A Stuffing
2 tbsp green moong dal (split green gram) , soaked overnight and drained
2 tbsp finely chopped spring onions (including greens)
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp ghee
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling
oil for cooking

  1. Divide the stuffing into 4 equal portions and keep aside.
  2. Combine the wheat flour, ghee and salt in a bowl and knead into a soft dough using enough water. Keep aside for 10 minutes.
  3. Knead again using oil till it is smooth and elastic.
  4. Divide the dough into 4 equal portions and roll out each portion of the dough into a 75 mm. (3") diameter circle.
  5. Place one portion of the stuffing mixture in the centre of the circle, bring together all the sides in the centre and seal tightly.
  6. Roll out again into a 100 mm. (4") diameter circle, using a little wheat flour for rolling.
  7. Cook on a hot tava (griddle), using a little oil, till golden brown spots appear on both the sides.
  8. Repeat with the remaining dough and stuffing to make 3 more parathas. Serve hot.

Handy tip:

  1. Drain out all the water from the soaked moong dal as well as the excess juices of the stuffing to prevent the parathas from becoming soggy.
RECIPE SOURCE : Know Your FloursBuy this cookbook

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