It has been quite sometime I blogged about a stuffed paratha here.I like to cook and eat differenrt kinds of stuffed paratas and I am a constant look out for new ones.All these days I have known only aloo,gobi paratha.Even paneer paratha was quite new to me and I came to know only some time back and these are our favorites now.Here I have one more addition to this list-dal paratha-a perfect fit for breakfast.Healthy,filling and very nutritious one especially for kids.It is quick one too.Here is how to make dal paratha,just like aloo paratha,only the filling is different.What’s your favorite paratha.please share 🙂
Dal paratha recipe
Star ingredients:Pigeon peas(thuvaram paruppu/toor dal)
1 1/4 cups (heaped) whole wheat flour
1/2 cup water
2 teaspoons oil
3/4 cup cooked and mashed toor dal
2 green chillies
1/4 teaspoon asafoetida
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon amchur
1/2 teaspoon carom seeds
Mix all the ingredients for dough except water and rub with your fingers.Once the mixture resembles dough,slowly add water and knead to a uniform dough.Once the mixture comes
together,start kneading,knead for at least 7-10 minutes to form a smooth elastic dough.The dough should be soft,firm and smooth.
1.Cook toor dal such that it is completely cooked but not watery.For 3/4 cup dal I used 1 1/4 cup water and 4 whistles.Allow to cool and drain the water completely.
2.Now heat a pan and add 3 teaspoons oil to it.Temper with mustard,cuumin,carom seeds,asafoetida and green chilli.Add the mashed dal,salt and saute well.Saute till all the water is abosrbed.
3.Mix amchur and remove from flame.Allow to cool thoroughly.
Making parathas (Refer here)
1.1.Pinch a big lemon sized portion of dough and place on floured surface.Take a portion of filling little smaller than the dough (see picture).
2.Roll the dough into a small thick circle and place the stuffing ball in the center.Close the stuffing from all the sides and make a smooth ball.
3.Next slowly roll into a circle of 1/4 inch thickness.Do not apply pressure while rolling and always roll outwards.Dust the surface and rolling pin whenever needed.
4.Heat a cast iron tava and fry the paratha from both sides with butter.Serve hot
1.Allow the stuffing to cool thoroughly before making parathas.The dal thickens and becomes dry as it cools and it is easy to stuff.
2.Cooking parathas with butter/ghee makes them very tasty
3.Serve this piping hot as the stuffing tends to get dry when cooled.
4.You can also use channa dal along with toor dal for stuffing
More Indian flat breads here