Indian cooking is elaborate…it consists on a main dish along witb several accompaniments. But sometimes it can become tiring…so what I have got for you here is a standalone dish with minimal fuss.
Wheat Flour – 2 cups makes 4 parathas
Moong Dal or green gram lentils – 1 small cup
Salt to taste
Green Chilli – 1 no
Coriander Powder – 1 tsp
Turmeric powder – 1 tsp
Ginger garlic paste – 1 tsp
Cumin seeds – 1 tsp powdered coarsely
Aniseed – 1 tsp powdered coarsely
1)Wash and soak the lentils for about 2 hours before cooking.
2) take the wheat flour , mix salt as needed and slowly add water while mixing the dough so that it forms a dry thick dough. Donot make this dough very soft else it could get a little difficult to roll after putting the stuffing.
3) Take the soaked lentils , add the coriander powder , turmeric powder , salt to tate , green Chilli cumin seeds , anisees and the ginger garlic past and mix thoroughly. This is your stuffing.
4) make large fistsized balls from the dough.
5) Roll the dough into a 3 inch round. Place the stuffing in the middle and bring the ends of the dough together and form a ball with the stuffing. Repeat this with thevrest of the dough. Be liberal with the stuffing.
6) now dust both ends of the doughball with wheat flour and start rollong it out. Keep soft hands while rolling. You dont want the stuffing to come out. Make these into roughly 6 inch rounds.
7) Heat a flat pan and put the flatbreads on it and cook both sides until you find the breads browning. I sometimes cover them with a lid so that the heat is trapped inside and improves the cooking process but while doing that take care that you flip over fast so that the parathas dont burn.
8) Optional is ghee or butter on both sides while toasting the parathas . I make them dry for myself for keeping the calories down.
One paratha without any butter or ghee will have 190 calories and two of them can be quite filling.
You can serve this with the peanut garlic dip which i hwve detailed earlier.