I am huge fan of parathas and as ironic as it may sound, I hardly make it at home. This one is particularly my fav, becuase it has my fav dal of all time. And Masoor it is.
A lot of people find it extremely difficult to keep the stuffing of the paratha IN the paratha. And trust me we all have our share of split parathas and then one fine trick works like magic.
Here is my recipe of the Masoor dal Paratha and step by step procedure on how to fill it.
You shall need: [Makes 10 parathas]
For the stuffing-
3/4 cup… Masoor dal [Soaked for about 1 hour in warm water]
1.. Small Onion [Chopped]
1… Green chilly [Chopped]
1/2 Tsp… Cumin Powder
1/4 Tsp… Jeera [whole]
1/2 Tsp… Chat Masala
For the Dough-
2.5-3 cup.. Wheat Flour
1 Tsp… Salt
2 tbsp… Oil
To fry the paratha-
- For the filling:
- Put the Dal with 1/2 cup water in a pan and cook on a medium heat with lid on for about 15 min.
- The dal shall be almost cooked now.
- In a smaller pan, put a tbsp oil, add the jeera and green chilly.
- Add the onion and cook until translucent.
- Add it to the Dal and continue to cook.
- Add a few Tbsp of water if it is dry.
- Add the Turmeric, salt, cumin powder and chaat masala.
- Taste and adjust for the chilly and sour-ness.
- Let it cool
- For the Dough:
- Make a slightly tight dough out of the flour.
- Keep aside for 15 min.
- To fill:
- Take a small portion out of the dough and make a small katori out if it.
- Put about 2 spoons of the stuffing in it.
- Now try to seal the dough with the dal inside by pushing the dal down and streching the dough upward.
- It shall resemble a modak now.
- Flatten it a bit
- Put some flour on the dough ball and roll it evenly.
- To Fry:
- Heat a tava/Griddle.
- Put the flattened paratha on it.
- Dont add ghee/oil yet.
- Once small bubbles appear, flip it over and let the other side cook a bit.
- Now put ghee/oil on the cooked side and flip it over.
- Serve it hot with curd and Achaar.
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