Boil the soaked mung beans with 1/2 cup water and salt for 3-4 whistles.

The mung should be dry and cooked. So dont add too much water while boiling.

Now knead semi soft dough from wholewheat flour. Add little salt and a tsp of ghee in the flour. Cover and rest for 10 mins.

When mung gets cooked and cool down, add finely chopped onions and rest of spices. Mix well.

Stuffing for paratha is ready. If you find the stuffing a little wet adjust by adding 1-2 tsp of roasted gram flour in it.

Now take lemon size ball of dough. Roll in 3” thick roti. Add the mung stiffing in middle and seal from all edges on top.

Now coat it in dry flour and gently roll in a paratha. Leave it a bit thick.

Heat a griddle and roast the paratha with little ghee on both sides untill golden brown in colour.

Serve hot..!