Yellow Moong Dal and Spring Onion Paratha

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

Ingredients :

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

For The Stuffing
1/4 cup yellow moong dal (split yellow gram) , soaked for 1 hour and drained
1/4 cup finely chopped spring onions (whites and greens)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

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

Method :

For the dough
For the doughCombine the whole wheat flour and salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.

For the stuffing
For the stuffingBoil enough water in a deep non-stick pan, add the soaked and drained yellow moong dal and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Drain well.
Transfer the mixture into a plate and mash it lightly using a potato masher.
Add all the remaining ingredients and mix well.
Divide the stuffing into 6 equal portions and keep aside.
How to proceed
How to proceedDivide the dough into 6 equal portions.Roll a portion of the dough into a 75 mm (3\") diameter circle using a little whole wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into 100 mm. (4\") diameter circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides.
Repeat steps 2 to 6 to make 5 more parathas.Serve immediately.