April 14, 2013

Stuffed Dal Paranthas

For Paranthas:
Wheat Flour - 250 gms
Ghee - 3 tbsp
Salt  - 1/4 tsp
Ajwain seeds - 1/2 tsp
Oil for frying

For Stuffing:
Moong Dal - 1 cup
Salt to taste
Chilli powder - 1 tsp
Amchoor powder - 1/2 tsp
Oil - 1 tbsp


  • Soak moong dal for 15 minutes. Boil the moong dal till tender but grains are separate.
  • Cool and mix with other ingredients of stuffing.
  • Mix all parantha ingredients by using sufficient water to make dough.
  • Make balls and roll them as thin rotis.
  • Take one roti, spread moong dal mixture over it and cover it with another roti. Press the double roti gently with rolling pin.
  • Do the same for remaining roti's.
  • Heat the griddle and fry the paranthas in medium flame by applying oil on both sides.
  • Serve.

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