This paratha has a unique filling of soaked and crushed moong dal with appetizing spices. The aroma of fennel will leave a long lasting flavor on your tongue that is not easy to forget.
Ingredients for filling:
1 cup soaked moong dal (approx. for 2 hours)
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon garam masala (homemade spices section)
1 teaspoon salt
1 teaspoon sugar
1 chopped green chilli
½ teaspoon turmeric powder
1 teaspoon red chilli powder
½ cup chopped cilantro
Oil for cooking
Please check (Measurements)
Process: knead the dough by gradually adding the water and make a soft dough. Keep it aside.
Coarsely grind the beans and keep aside for cooling. Heat oil in a non-stick medium saucepan and saute cumin seeds, fennel seeds, chilli for 30 seconds.
Add the yellow moong bean with the other spices and cook it on medium heat till the texture turns little golden, dry and fragrant. This process should take nearly 5 minutes and needs constant stirring so that it doesn’t burn at the base. Add finely chopped cilantro and keep it aside for cooling.
Meanwhile grease your palms with little oil and again knead the already prepared dough for another 2-3 minutes. Take equal portions of the dough, sprinkle some flour on it and press it with your hands in circular shape (the size of your palm).
Take a spoonful of the mixture and close all the ends together in the center. Sprinkle some more flour and roll it with a rolling pin in circular chapatti shape.
Heat some oil or ghee on a pan (high heat), place the chapatti on it. Flip it after 30 seconds by reducing the heat to medium low for cooking the other side. Again flip it and increase the heat on high for 10 seconds. Brush some oil or butter or ghee on top and remove it right away.
Serve with chutney, yogurt or pickles.