I saw Chef Kunal Kapoor make this on his programme My Yellow Table. It looked interesting. Seemed simple enough for me to try it. A meal by itself with a bit of pickle, chutney or a raitha. Mung dal or split green gram/ dal, can be a boring ingredient. But the powdered spice powder adds a new dimension to the taste. I did not add ghee as KK did in his preparation. Keeping that in mind, if you are making a healthy option use oil, if you want to indulge, add the ghee.
I find most recipes for Pithi Paratha using urad dal (split black gram dal) for the filling, but I prefered to follow the recipe that used mung.
Ingredients - Makes 4-5 parathas.
Dough
Whole wheat flour - 250 gms
Ghee/oil - 1 tbsp
Salt to taste
Water to knead.
Make a dough with the above ingredients. Knead till you get a soft but firm dough. Just cover it with a bit of ghee to prevent drying up as it rests. Keep aside.
Stuffing
Moong dal - 100 gms - soaked overnight or at least for a couple of hours
Salt to taste
Ghee/ Oil - 1 tbsp
Turmeric - large pinch
Green chilies - chopped fine - to taste
Ginger - chopped fine - a small piece
Hing/Asafoetida - generous pinch
Powder- to a coarse powder
Coriander seeds - 1/2 tbsp
Jeera - 1/2 tbsp
Pepper - 1/4 tbsp
Fennel seeds / somph - 1/2 tbsp
Strain the mung dal
Heat water.
Take the dal in a pan, add the hot water, turmeric, a bit of salt. Give it a boil. If you want it soft cooked simmer a while, but a single boil is sufficient.
Strain the water.
Keep the dal aside.
Take oil or ghee in a pan, add hing.
Followed by the powdered masala.
Then the chopped green chilies and ginger
Now add the blanched dal, a bit of salt
Toss till well mixed.
Remove from heat
Allow to cool
Take the rested dough. Make about 4-5 round portions.
Take one portion. Roll into a small circle.
Place the spiced dal mixture in the centre. Fold dough around it.
Roll into parathas.
Toast on hot pan/tawa with ghee till brown spots appear.
Flip to other side.
Remove.
Serve with pickle, raitha, any thing.
I find most recipes for Pithi Paratha using urad dal (split black gram dal) for the filling, but I prefered to follow the recipe that used mung.
Ingredients - Makes 4-5 parathas.
Dough
Whole wheat flour - 250 gms
Ghee/oil - 1 tbsp
Salt to taste
Water to knead.
Make a dough with the above ingredients. Knead till you get a soft but firm dough. Just cover it with a bit of ghee to prevent drying up as it rests. Keep aside.
Stuffing
Moong dal - 100 gms - soaked overnight or at least for a couple of hours
Salt to taste
Ghee/ Oil - 1 tbsp
Turmeric - large pinch
Green chilies - chopped fine - to taste
Ginger - chopped fine - a small piece
Hing/Asafoetida - generous pinch
Powder- to a coarse powder
Coriander seeds - 1/2 tbsp
Jeera - 1/2 tbsp
Pepper - 1/4 tbsp
Fennel seeds / somph - 1/2 tbsp
Strain the mung dal
Heat water.
Take the dal in a pan, add the hot water, turmeric, a bit of salt. Give it a boil. If you want it soft cooked simmer a while, but a single boil is sufficient.
Strain the water.
Keep the dal aside.
Take oil or ghee in a pan, add hing.
Followed by the powdered masala.
Then the chopped green chilies and ginger
Now add the blanched dal, a bit of salt
Toss till well mixed.
Remove from heat
Allow to cool
Take the rested dough. Make about 4-5 round portions.
Take one portion. Roll into a small circle.
Place the spiced dal mixture in the centre. Fold dough around it.
Roll into parathas.
Toast on hot pan/tawa with ghee till brown spots appear.
Flip to other side.
Remove.
Serve with pickle, raitha, any thing.
Looks very delicious healthy dish
ReplyDeletewow..protein packed paratha,yummy!
ReplyDeleteI once made with left over green gram Sunday, not knowing there is actually a very healthy protein high paratha that goes under this name. Time for me to try this one, the flavours from the powder are too good to miss.
ReplyDelete