Moong Bean Paratha
A healthy and a delicious green moong dal stuffed paratha recipe.
Ingredients
For the stuffing
- 1/2 cup moong bean / whole green moong dal
- 1 medium-sized onion, finely chopped
- 3 green chilies, finely chopped
- 1 inch piece of ginger, finely chopped
- 6-7 cloves of garlic, finely chopped
- handful of chopped coriander leaves
- 2 tsp oil
- 1/2 tsp ajwain / carom seeds
- 1/4 tsp cumin powder
- 1/4 tsp amchur powder
- 1/4 tsp chaat masala
- 1/2 tsp garam masala
- salt, as per taste
For the dough
- 2 cups whole wheat flour
- 1 tbsp ghee
- salt, as per taste
- water, as required to make dough
Instructions
- Wash and soak the moong bean in enough water for 4-5 hours.
Prepare the dough
- Add 2 cups of whole wheat flour along with ghee and salt to a mixing bowl. Mix it well with the flour.
- Add water as needed to prepare a soft, pliable dough.
- Rest the dough for 20 minutes. Meanwhile prepare for the filling.
Prepare the stuffing
- Transfer the moong bean to a pressure cooker, add 2 cups of water and pressure cook for 4-5 whistles. Let the pressure settle naturally.
- Chop the onions, garlic, ginger, green chilies and coriander.
- When the pressure has settled, open the cooker and strain the moong beans using a strainer and set aside for 5 to 10 minutes.
- Meanwhile, heat a kadai and add oil. When the oil is hot, add the garlic, ginger, green chilies and onions. Saute them well.
- Add the coriander leaves and switch off the stove.
- Transfer the moong beans to a bowl and mash it using your hands.
- Add all the spice powders listed under "For the stuffing" along with salt. Mix well.
- Add the sauteed onion mixture to the moong beans and mix well. Set aside until further use.
To prepare the stuffed paratha
- Divide the dough and the filling into equal portions.
- Take one dough ball, dust it with some flour and roll it into a disc and place one portion of the filling on it.
- Now, start pleating the dough bringing all the edges together and seal it.
- Pinch the excess dough and flatten the ball with your hand.
- Now, roll the paratha into a disc using a rolling pin.
- Heat a tawa and cook the paratha on medium flame.
- Smear some ghee / oil on both sides of the paratha. Cook both sides evenly until golden-brown spots appear.
- Serve moong bean paratha with butter, seasoned curd or pickle.
Notes
- When preparing the dough add water little by little at a time to form a smooth dough.
- Instead of ghee, even oil can be used.
- Soak the moong beans atleast for 3-4 hours.
- Pressure cook the beans until thoroughly cooked.
- Strain all the water from the moong beans before preparing the filling.
- Do not stuff the parathas with the filling and leave it aside. cook them immediately else the parathas will become soggy.
- Be careful while rolling the stuffed paratha. Apply slight pressure while rolling else the filling might come outside.