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Green Moong Dal and Spring Onion Paratha


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Green Moong Dal and Spring Onion Paratha prepared with wholesome whole wheat flour, these parathas are stuffed with a delicious combination of cooked green moong dal and crunchy spring onions, perked up with common spice powders.

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Simple though it is to prepare, there is an exotic feel to this Green Moong Dal and Spring Onion Paratha. Prepared with wholesome whole wheat flour, these parathas are stuffed with a delicious combination of cooked green moong dal and crunchy spring onions, perked up with common spice powders. The secret to getting a perfectly textured paratha is to cook the green moong dal to the right consistency, till it is soft and you are able to mash it with your fingers, but not too mushy. This way you will get a nice and grainy filling rather than a gooey one.

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Green Moong Dal and Spring Onion Paratha recipe - How to make Green Moong Dal and Spring Onion Paratha

Tags

Gujarati BreakfastBreakfast Theplas, ParathasOne Dish Vegetarian MealsOne Meal DinnerParathasStuffed Veg ParathasAll-in-one Parathas

Soaking Time:  3 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 6 parathas
Show me for parathas

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 green moong dal (split green 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
oil for cooking

For Serving
 fresh curd
Method
For the dough
    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 6 equal portions. Keep aside.

How to proceed
    How to proceed
  1. Divide the stuffing into 6 equal portions. Keep aside.
  2. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
  3. Place one portion of the stuffing in the centre of the circle and bring together all the sides in the centre and seal tightly.
  4. Roll out again into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both the sides.
  6. Repeat steps 2 to 4 to make 5 more parathas.
  7. Serve immediately with fresh curds.

Accompaniments

Green Peas Masala Curry ( Quick Recipe) 
Kishmish ka Murabba, Sweet Raisin Pickle 
Subzi Pasanda 
Sweet Peach Pickle, Stewed Peach 

Nutrient values (Abbrv) per paratha
Energy106 cal
Protein4.4 g
Carbohydrates20.1 g
Fiber3.3 g
Fat1.3 g
Cholesterol0 mg
Sodium6.3 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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Reviews

Bermi Parathas
4
Gandhi Dhwani
 on 10 Feb 15 04:10 PM


Masaledaar spicy moong dal filling is delicious by itself. When stuffed in the parathas, it tastes even better. The stuffing is so yummy, that i am sure while making also, it will be difficult for you to stop by having it just like that.. These parathas tastes great with curds.
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