Dalia & Green Moong Daal Mixed Paratha

Parathas made of Broken wheat & Green Gram 

A simple, hassle free, super nutritious I'd downloaded from the net and make very often...but never blogge about. To ensure the recipe is safe and sound in my e-recipe book, in case my memory fails me or my laptop crashes, thought of noting it down....

The ratio of ingredients in the original recipe was Dalia : Sabut moong :Ata = 3/4:1/4:1 cups. And there was no onion in the recipe. 
The following are my measurements. 

Ingredients :
Broken wheat (dalia/lapsi) 1 cup
Green gram (sabut moong) 1/2 cup
Whole wheat flour (atta) 1 & 1/2 cup
Salt to taste
Ginger 2 inch piece
Finely chopped onion - 1
Fresh coriander leaves, chopped finely chopped - 1/2 cup
Green chilli, chopped finely chopped- depending on the heat tolerance
Oil 2-3 teaspoon

Procedure :
1. Clean dalia well.
2. Soak sabut moong for about an hour. Drain and set aside.
3. Pressure-cookd dalia and whole moong in 2 -2.5 cups of water until soft. I require 5-6 whistles if the moong is not soaked for long.  Cool and mash the mixture.

4. Combine wheat flour, salt and oil.
5. Mix wheat flour with cooked and mashed whole dalia and moong.
6. Add grated ginger, chopped onions, chopped coriander leaves and green chillies.

7. Add water, if required, a little at a time and knead into a soft and pliable dough.
8. Keep the dough covered with a moist cloth for 15 minutes.

9. Divide the dough into 12-13 equal portions. Form them into balls. Roll out each portion into thin five to six inch sized discs.
10. Brush a little oil on a hot non-stick griddle (tawa) and place the parantha on it and cook on medium heat for half a minute on each side. Reduce heat and cook further till both the sides are slightly browned.

Serve hot with dahi (or raita) and / chutney Achaar.

This recipe is off to 'My Legume Love Affair # 56' being hosted by Lisa. The event was started by Susan of The Well Seasoned Cook.

Palak Paratha

Indian Bread with Spinach filling

When the kitchen inventory on a Friday evening is dwindling, and the only ray of hope is some Palak, other than Potatoes, Onions, not much choice is there for dinner. Normally when such ocassion arises, we eat out or order for a takeaway...but the mood wasnt right for either.

So decided to prepare ONLY PARATHAS....Palak Parathas to be precise. To be had with a bowlful of homemade curd with a sprinkling of masalas!

So here goes the recipe for the Palak Paratha :

Ingredients
A. For the Dough:
* Ata / whole-wheat flour - 2 cups
* Salt - a pinch
* Water to knead

B. For the Palak/Spinach filliing:
* Jeera / Cumin seeds- 1 tsp
* Hing/Asafoetida - 1/2 tsp
* Red chilli powder - 1/2 tsp
* Black pepper powder - 1/2
* Salt to taste
* green Chillies - chopped finely (optional)
* Spinach - 12 small bunches ; washed and chopped finely

C. Others
* Oil - for frying the Palak filling & for frying the Parathas
* Ghee
* Ata for rolling the parathas

Procedure : In the sequence I made
DOUGH

1. For making the dough, mix flour, salt and water and knead well to make a soft dough.
2. Cover and keep aside for about 15 minutes till you prepare the Palak filling

FILLING
3. Heat oil in a wok. Add all ingredients at 'B' except the chopped Palak

4. Fry for 5-10 seconds on medium

5. Add the palak.

6. Increase the flame to high and stir the palak and keep frying for around 7-8 minutes or till the water has evaporated. Lower the heat and continue frying till the palak is a devoid of most of water. Take off the flame and cool it.

7. Divide the cooled Palak filling into 10 parts.

THE FINAL PRODUCT STUFFED PARATHA
8. Like in making roti/paratha, pinch of balls off the dough, roll them into smooth balls.

9.Roll them into small rotis, place the palak filling in the centre. Fold up the small roti with filling in centre into a bowl and finally seal it and again roll into ball. Repeat this with all the 10 balls.

10.Keep the stuffed balls for about 5 minutes and then start rolling the parathas

11. Take an iron tawa and heat it. Place each paratha on the tawa and turn it around. Smear some oil/ghee (I used oil) on each side by flipping the paratha

*When serving, smear each paratha with a small spoonful of hot ghee.

*I served the Parathas with homemade curd with a sprinkling of black salt, chilli flakes and roasted and ground Jeera powder

Note : I made 10 parathas using the above measurements and a small quantity of dough (for 1 and 1/2 rotis) was extra

This recipe is my entry to SWC-Cooking with Greens, an event hosted by Sowmya of Creative Saga. The logo of the event is....