Embossed Stuffed Moong Dal paratha

Name: Embossed Stuffed Moong Dal paratha
Cuisine: American
Ingredients: For dough; .1 cup plain flour; 1/2 cup besan; Pinch salt; Pinch haldi powder; 1 tbsp oil; as needed Water; For stuffing; 1 cup Moong dal; 1 tbsp Chopped coriander leaves; 1 tsp Chopped chillies; 1 tsp Saunf; 1 tsp Garam masala; 1 tsp Jeera; 1/2 tsp Haldi powder; 1/2 tsp Red chilli powder; to taste Salt; as needed Water to cook; 1 tsp Anchor powder; 1 tsp garam masala; 1 tbsp Coriander powder; 1 tbsp ajwain; Pinch Hing; 1 &1/2 tbsp Oil; Designer cutter; as needed Oil /ghee/butter for frying

Sunita Maheshwari @cook_12074260

#goldenapron #Post2
#bread #Post2

Sunita Maheshwari @cook_12074260

#goldenapron #Post2
#bread #Post2

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Ingredients

For dough
.1 cupplain flour
1/2 cupbesan
Pinchsalt
Pinchhaldi powder
1 tbspoil
as neededWater
For stuffing
1 cupMoong dal
1 tbspChopped coriander leaves
1 tspChopped chillies
1 tspSaunf
1 tspGaram masala
1 tsp Jeera
1/2 tsp Haldi powder
1/2 tsp Red chilli powder
to tasteSalt
as neededWater to cook
1 tsp Anchor powder
1 tspgaram masala
1 tbsp Coriander powder
1 tbspajwain
PinchHing
1 &1/2 tbsp Oil
Designer cutter
as neededOil /ghee/butter for frying

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Steps

1

Combine plain flour, besan, salt haldi, oil and water and knead together to make a soft and supple dough. Cover it and keep aside.
Take soaked lentils in a cooker, add turmeric, salt. Add adequate water and pressure cook only till 2 whistles. Take soaked lentils in a cooker, add turmeric, salt. Add adequate water and pressure cook only till 2 whistles. Heat 1-2 tbsp of oil on a wok, add cumin, sauf, and allow it to crackle.add hing.
2

Add cooked dal, cumin powder, garam masala and all ingredients and mix well. Allow the dal to cook for few minutes till the moisture evaporaAllow the dal mix to cool down completely. Pinch a lemon sized dough and shape it into a flat disk.Scoop a table spoon of dal mix and place it in the center of the disk.pack all sides and Gently press the stuffed disk on dry flour from both sides and roll out to make a round paratha. Now cut this paratha with the flowral clay cutter.and keep the pics asides.
3

Agan make a simple round roti and place and paste the floral pieces with the water. Heat a non stick or an iron tawa and place the paratha over it. Dry roast from one side and flip to roast the other side as well. Now add ghee/ butter/ oil on both sides and fry it till golden. Transfer the paratha on a serving tray and serve hot with your favorite pickle, curd or dip.