Yellow Moong Dal and Spring Onion Paratha
by Tarla Dalal
Added to 160 cookbooks
This recipe has been viewed 64115 times
Who can resist a scrumptious paratha? It is a versatile dish, which can be served as a satiating snack or as a wholesome meal! In this delicious Yellow Moong Dal and Spring Onion Paratha, the spring onions provide an exciting crunch to a wholesome and tasty stuffing made of iron-rich yellow moong dal.
Moreover, this mouth-watering dish is made with a dough of whole wheat flour, avoiding maida, which tends to raise blood sugar levels fast. So, you can enjoy this nutrition-dense and flavourful snack without any guilt.
Serve with low fat curds and Mint and Onion Chutney .
- Combine the whole wheat flour and salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.
- Boil enough water in a deep non-stick pan, add the soaked and drained yellow moong dal and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Drain well.
- Transfer the mixture into a plate and mash it lightly using a potato masher.
- Add all the remaining ingredients and mix well.
- Divide the stuffing into 6 equal portions and keep aside.
- Divide the dough into 6 equal portions.
- Roll a portion of the dough into a 75 mm (3") diameter circle using a little whole wheat flour for rolling.
- Place one portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into 100 mm. (4") diameter circle, using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides.
- Repeat steps 2 to 6 to make 5 more parathas.
- Serve immediately.
Nutrient values (Abbrv) per paratha
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