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Parantha is a staple Indian dish. Also known as Indian bread, paranthas are teamed up with sabzis or spicy curries. You can make Indian bread with wheat or all purpose flour. However, consuming all purpose flour on regular basis can be unhealthy. So, it is best to include whole wheat rotis in your diet.
Stuffed paranthas are a tasty and filling Indian dish. You can have it for breakfast, lunch, dinner or even carry it in your lunch box. There are many types of stuffed paranthas in both veg and non-veg sections. Moong dal parantha is a yummy and filling stuffed Indian bread that is made with moong dal (split green gram) and boiled potatoes. Lets check the recipe.
Moong dal parantha recipe:
Serves: 8-10 paranthas
Preparation time: 15 minutes
Cooking time: 20 minutes
- Moong dal- ½ cup
- Potatoes- 2 (boiled and mashed)
- Onion- 2 (chopped finely)
- Green chillies- 3-4 (chopped)
- Salt- as per taste
- Oil- 1 cup
- Wheat flour- 2 cups
- Salt- a pinch
- Oil- 2tbsp
- Water- 2 cups
- Clean the moong dal with water and then soak for 2-3 hours.
- In a big bowl, add wheat flour, salt and oil. Mix and then add water. Make a soft dough.
- There are two ways to use moong dal. You can either grind it into a paste and knead with the dough or else simply add the soaked moong dal in the dough.
- Add mashed potatoes, onions and green chillies. Knead to make a smooth dough. You can add little more water if required. Keep it aside for 30 minutes.
- Heat a griddle (tawa). Roll the dough and make small balls of it. Roll them into thick paranthas.
- When the tawa is hot, cook the paranthas on a medium flame. Spread oil on both the sides and cook till the paranthas become golden brown.
Moong dal paranthas are ready to eat. Serve them hot with coriander chutney or curd. You can make this parantha and take for lunch. Make sure you do not store these paranthas for more than 5 hours. Split green grams can cause gastric problems if stored for a longer duration.