Healthy Stuffed Luchi

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 6 luchis

Ingredients :

For The Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp ghee

For The Filling
3/4 cup soaked green moong dal (split green gram)
1/2 tsp ghee
1 tsp aniseeds (vilayati saunf)
1/2 tsp cumin seeds (jeera)
1 tsp coriander (dhania) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp ghee for cooking

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Keep aside.
For the filling
For the fillingHeat a small non-stick pan and dry roast the aniseeds, cumin seeds, coriander seeds and nigella seeds on a medium flame for 1 minute. Keep aside to cool slightly.Blend in mixer to a fine powder. Keep aside.Blend the soaked green moong dal in mixer along with 3 tbsp of water to a smooth paste. Keep aside.Heat the ghee in a deep non-stick pan, add the green moong dal paste, prepared powder, cumin seeds powder, coriander powder, chilli powder and salt and sauté on a medium flame for 2 minutes. Keep aside.
How to proceed
How to proceedDivide the dough and filling into 6 equal portions.Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.Place one portion of the filling in the centre, bring all the sides together in the centre and seal tightly.Press it lightly to seal the filling, flatten the dough and roll out again into a 125 mm. (5\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook the luchi, using ¼ tsp of ghee, and cook till golden brown spots appear on both the sides.Repeat with the remaining dough and filling to make 5 more luchis.Serve immediately.