Dhal paratha is one of the famous cuisines in North India. Usually they make it with the left out dhal tadka made on the previous day. But if you like to make it with the dhal prepared freshly, you can follow this method. Recently I came to know about this recipe in a TV show. The recipe came out very well when I followed this method. One day I was not interested to cook anything. Yeah I don’t like to have the same kind of food everyday. I wanted to eat something different and tasty for my lunch. When I was thinking about what to make, this recipe came to my mind. I tried and it tasted too good especially with the raitha. When my husband called me over phone, I told him that I have made a new recipe for my lunch and it was too good. He started asking me when will I make this for him and told that I have tempted him to eat this recipe. So I made this for our dinner also. Yeah he too liked the paratha. Most surprising thing is he had it with raitha(Because he hates to have curd or raitha as a side dish and instead he eats without any side dish).
Wheat flour – 2 cups
Salt – To taste
Ghee – 1 tsp
Water – To knead
For the Stuffing
Moong dhal – 2 ladle
Water – 2 ladle
Onion – 1
Green chillies – 2
Cilantro – few
Turmeric powder – 1/2 tsp
Red Chilli powder – 2 tsp
Salt – To taste
Ghee – 1 tbsp
- In a bowl add the wheat flour, salt and a small quantity of water and mix well.
- Knead it well to make a soft dough.
- Add a teaspoon of oil or ghee to make it soft.
- Set the dough aside and cover it with a damp cloth.
- Wash and Pressure cook the moong dhal with little quantity of water for two whistles.
- In a kadai, add ghee and saute the chopped onion until they translucent. Now add the chopped green chillies and saute for a minute.
- To this add turmeric powder, red chilli powder, salt and mix well.
- After two minutes, add the pressure cooked moong dhal and mix it with other ingredients.
- With a masher, mash it here and there and not into a paste.
- Moong dhal stuffing is ready.
- Before making paratha divide the dough into equal parts and arrange it on a plate. In the same way divide the stuffing into equal parts and make balls equal to the size of dough balls. Place it on a plate.
- Take one of the dough balls and spread it out with the rolling-pin as we make for roti.
- Since we are going to make paratha the roti should be thicker than that we make for plain roti.
- Place the stuffing in the centre of the roti.
- First fold the roti on opposite sides and then on the other two sides. Now they appear round in shape.
- Coat it with the wheat flour on all the sides and keep aside.
- Follow the same step for all the balls.
- Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.
- Now heat the tava and drizzle some oil. Place the paratha and drizzle some ghee or oil.
- When the paratha change in colour, it starts to puff up. You can see the brown spots on it.
- Now turn it upside down and cook on the other side.
- Make sure that they change in colour on both the sides.
- Repeat the same step for other parathas.
- Serve it hot with raitha(Take a small cup of thick curd. Add a tsp of salt, pinch of jeera powder, red chilli powder and garnish with chopped coriander).
- Paratha tastes yummy.