Dal Parathas, flat breads stuffed with a lentil filling, I had tasted this so many years back, during our stay in Singapore. Whenever I made polis/ flatbreads stuffed with a sweet lentil filling, I had always wanted to try out a savory version with a spicy lentil filling, this is the first time I made it. I have used split moong dal and added some minced ginger and coriander to add some flavor to the filling. It was very filling and makes a complete meal with a vegetable curry..
Need To Have
For The Outer Layer
- Whole Wheat Flour - 1 cup
- Salt
For The Filling
- Split, Husked Moong Dal/ Green Gram - 1/2 cup
- Green Chilly - 1
- Chopped Ginger - 2 teaspoons
- Chopped Coriander Leaves - 3 tablespoons
- Asafoetida - 1/4 teaspoon
- Coriander Powder - 1 teaspoon
- Salt - to taste
Method
Make a soft dough with the whole wheat flour, salt and water, keep it aside. Soak the moong dal for an hour, cook it with about 2 cups of water on medium heat, till done and all the water is gone, mash and keep. Grind coarsely the green chilly, coriander leaves and ginger.
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Heat some oil, add the asafoetida powder, followed by the ground mixture, mix for about a minute. Add the coriander powder and salt, mix it well.
Reduce the heat and mix in the cooked dal. Remove and cool a little and divide the dough and the filling into 6 portions.
Roll out the dough a little, place the filling, close the dough as shown, dusting with some flour, roll it out as thinly as possible.
Cook on a hot skillet/ tawa, applying some oil, till you see gold spots on both sides. Remove and serve warm.
Note
Always flip the flatbreads only thrice to get it soft, once when you see it bubbling slightly, flip, apply oil, flip, apply oil on the other side and cook till the first side is done, then flip and cook the second side and remove.
You can even add some grated garlic instead of asfoetida to the filling and mint instead of coriander.
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