- 1 cup of mung daal
- 1 tablespoon of arhar daal
- 1-2 tablespoons of rice
- 1/4 cup of chopped onion
- 1-2 green chili
- 1/2 cup of chopped tomatoes
- 1 teaspoon of green coriander leaves fine chopped
- 1/2 teaspoon of fine chopped ginger
- 1 teaspoon of dry basil leaves
- 1 teaspoon of dry dill leaves
- A pinch of amchoor powder
- A pinch of asafoetida powder
- 1/2 teaspoon ajwain seeds
- 2 cups of wholemeal flour
- 1/4 cups of semolina poweder
- Salt to taste
- 1-2 teaspoon of Desi ghee, or vegetable oil for pan fry
- Soak Mung daal, arhar daal and rice in water for 30 mins to 1 hour.
- Drain out the water, and grind daal,rice, onion, tomatoes, chili, ginger in a grinder.
- Once the mixture is grinded, heat up a spoon of oil in a frying pan and fry the mixture, add salt, black pepper, garam masala and roast it till the mixture is cooked well and dried, mix dry dill leaves.
- Let it cool down completely and grind the mixture again once more (Be careful of this step, grind the mixture only when it is cooled down)
- Stuffing is ready, keep it aside.
- To make the dough, mix flour, semolina powder, ajwain seed, asafoetida , amchoor powder, dry basil leaves and slowly add water and make a smooth dough by kneading, add a teaspoon of ghee/oil while kneading.
- Leave it aside covered with damp cotton cloth for 15mins.
- Now, Knead the wheat flour dough again for a min, pinch off some dough enough to make tennis balls
- Roll out the dough a bit to make small disk shape.
- Now fill this with mung daal stuffing and close it from all size.
- Roll out this stuffed dough slowly so that the stuffing doesn’t come out (this will be thicker then normal parantha- without stuffing)
- Heat up frying pan, and slide these stuffed parantha allow to cook, brush both sides with little bit of ghee or butter.
- Flip over and cook the other side till light golden brown.
These stuffed parantha are served hot. Eat with Yogurt, Raita or some vegetable curry or daal or even just with Pickle.