Bermi Parathas

by Tarla Dalal

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Accompaniments

Angoor ka Murabba
Green Peas Curry
Subzi Pasanda
Sweet Peach Pickle

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Spicy moong dal and spring onion stuffed whole wheat parathas. Drain out all the water from the soaked moong dal and the excess juices of the stuffing to prevent the parathas from getting soggy. Serve this recipe with the sweet peach pickle or angoor ka murabba.

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Preparation Time: 20 mins.
Cooking Time: 20 mins.
Makes 6 parathas.
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Ingredients

For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp ghee
salt to taste

To be mixed into a stuffing
3 tbsp moong dal (split green gram), soaked
1/4 cup spring onions with greens, finely chopped
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

Other ingredients
ghee or oil for cooking

Method

For the dough

Combine all the ingredients and knead into a soft dough using enough water.
Divide the dough into 8 equal portions. Keep aside.

How to proceed

Roll out each portion of the dough into a circle of 75 mm. (3") diameter.
Place one portion of the stuffing mixture in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle of 100 mm. (4") diameter, using flour to roll the paratha.
Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
Repeat with the remaining dough and stuffing to make 7 more parathas.
Serve hot.

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