Yellow Moong Dal and Spring Onion Paratha


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Bermi Parathas, an ideal snack option which can also make a filling meal. In this version, spring onions provide crunch to a wholesome and appetizing stuffing of moong dal.


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Who can resist a scrumptious paratha? an ideal snack option which can also make a filling meal. In this version, spring onions provide crunch to a wholesome and appetizing stuffing of moong dal.

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Preparation Time: 
Cooking Time: 
Makes 6 parathas
Show me for parathas


Ingredients


For The Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste

To Be Mixed Into A Stuffing
3 tbsp yellow moong dal (split yellow gram) , soaked for 3 hours , boiled and drained
1/4 cup finely chopped spring onions (whites and greens)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking

Method
For the dough

  1. Combine the wheat flour and salt in a bowl and knead into soft dough using enough water.
  2. Divide the dough into 6 equal portions. Keep aside.

How to proceed

  1. Roll out each portion of the dough into a circle of 75 mm (3") diameter.
  2. Place one portion of the stuffing mixture in the centre of the circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 100 mm (4") diameter, using a little whole wheat flour.
  5. Heat a non-stick tava (griddle) and cook each paratha using ΒΌ tsp of oil till both sides turn golden brown in colour.
  6. Repeat with the remaining dough and stuffing to make 5 more parathas.
  7. Serve hot.
Nutrient values per paratha
EnergyProteinCarbohydratesFatIronFibre
101 kcal 3.9 gm 16.8 gm 2.1 gm 1.2 mg 0.5 gm
RECIPE SOURCE : Diabetic SnacksBuy this cookbook

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