Stuffed Urad Daal Parathas

Name: Stuffed Urad Daal Parathas
Cuisine: Indian
Ingredients: 1& 1/2 cups whole wheat flour (atta); to taste salt; 1 tsp. oil to knead; 1/3 cup urad daal, soaked for 2-3 hours; 1 tbsp. oil; 1/2 tsp. cumin seeds; pinch asafoetida; 1 tsp. sesame seeds; 1 tsp. ginger grated; to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. roasted cumin powder; 1/2 tsp. garam masala powder; 1/2 tsp. red chilli flakes; oil to shallow fry; yoghurt, pickle, any side dish or butter to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Stuffed Delights - Stuffed Parathas are a perfect breakfast dish, which can be made out of any veggie, paneer or lentils. So try it with urad dal (split black gram lentil) next time. Simple to make and healthy at the same time, enjoy them hot with any side dish, pickles, yoghurt or butter.

Bethica Das @kitchen_flavours

Saved

Ingredients

1& 1/2 cups whole wheat flour (atta)
to tastesalt
1 tsp.oil to knead
1/3 cupurad daal, soaked for 2-3 hours
1 tbsp.oil
1/2 tsp.cumin seeds
pinchasafoetida
1 tsp.sesame seeds
1 tsp.ginger grated
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.roasted cumin powder
1/2 tsp.garam masala powder
1/2 tsp.red chilli flakes
oil to shallow fry
yoghurt, pickle, any side dish or butter to serve

Saved

Steps

1

Grind the soaked daal with very less water into a smooth paste. Knead a dough with atta, salt to taste, 1 tsp oil and sufficient water. Leave aside for 30 minutes and then divide into 6 equal portions.
2

Heat 1 tbsp. oil and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the sesame seeds, followed by the ginger. Fry till light brown.
3

Add the ground paste and red chilli flakes. Combine everything well and continue to fry on a medium flame till the mix comes together into a mass. Set aside to cool and then divide into 6 equal portions.
4

Roll out each portion of dough into a small circle just like a poori and place a portion of the stuffing in the centre. Close all edges and flatten it.
5

Roll out into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and the daal stuffing.
6

Heat a tawa and shallow fry the parathas one at a time. Drizzle some oil over and around the edges and fry them on both sides till light golden in colour. Serve them hot with any side dish, pickle, butter or yoghurt.