Moong Dal Parathas

For the Dough

• 1½ cup wheat flour (Atta)
• ½ cup Moong dal
• 2 tsp fennel seeds
• 2 tsp red chilli power
• ½ tsp turmeric powder
• 3-4 tbsp oil
• 3-4 tbsp dried fenugreek leaves
• 1½ tsp salt
• ½ tsp asafetida
• About ½ cup – ¾ cup water to make the dough
• About 60 ml oil for pan frying the paranthas
• ½ cup wheat flour for rolling

Method

Step 1

Wash the moong dal thoroughly and soak it for 15-20 minutes. Cook the dal in an open pan till it is 50% done.

Step 2

Now add all the ingredients (except water) for the dough in a deep bowl. Combine with hands and add the water little by little to form the dough.

Step 3

The dough should be medium smooth and pliable. Once the dough is ready, cover it and set it aside for about 15-20 minutes.

Step 4

Now, make 12 large lemon sized smooth balls of the dough.

Step 5

Heat a tawa or pan. Once it is heated, turn the flame on medium.

Step 6

Roll the balls out into a 6 inch circle. Use the dry flour as needed.

Step 7

Cook the rolled dough circle on the heated pan/tawa. When one side is cooked, apply a little oil over it and flip over. Apply some more oil and press it slightly with a spatula. Light brown spots will appear on each side when it gets cooked.

Step 8

Continue the process with the rest of the dough balls. Pile the cooked paranthas one over the other.

Step 9

Serve warm with pickle and curd for a satisfying meal.

Serving Size 55.1 g

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

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