Thursday, 14 June 2012

Matar aur Daal ke Parathe - Green Peas and Yellow lentils stuffed in Indian Flat Bread !!

Made n Enjoyed
Hello readers,
I saw daal paratha recipe in early 80's on Doordarshan channel in India. I made it according to their recipe..they used channa daal. NO ONE liked it ( including me ) , and I got a got a huge telling off by my MUM. :( Since then, I never ever made them till a few days ago. An idea popped in my mind..I thought that if I make little changes to the stuffing I might get away with it, and so I thought up Kachori Flavour stuffing. These paratha were instant hit with my family and we are going to keep this recipe high on our menu as they are complete meal if eaten with yogurt, lassi, chutneies or pickle.

You will need:- Dough
  • 2 cup whole wheat flour + for dusting
  • Salt to taste
  • 2-3 tbsp oil
  • 1/2 tsp ajwain ( carom seeds )

You will need:- Stuffing
  • 1 cup yellow moong daal - ( soaked in water atleast 4-5 hours )
  • 1 cup green peas ( I used frozen )
  • 1 tbsp oil + for frying
  • 1 tsp mustard seeds
  • Pinch of hing ( asafoetida )
  • Salt to taste
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tbsp green chillies and ginger puree
  • 1 tbsp sesame seeds
  • 1 tbsp suagr
  • 2 tbsp samosa kachori masala
  • Handful of fresh coriander

Make soft and pliable dough with using enough water. Keep it aside covered.
Heat 1 tbsp oil in a heavy bottom pan and add mustard seeds, when seeds splutter add hing.
Add soaked daal without water, salt and turmeric powder. Mix well and cover with lid. Keep heat very low.
After 5 minutes add frozen peas and few tbsp of water, mix well and once again cover with lid.
Cook 6-7 minutes and now add chillies, ginger, sugar and all the masala and mix well.
When you can see daal getting soft, mash daal with potato masher. Don't mash completely, keep daal texture.
You can see the daal becomes dry and is able to keep its shape when rolled into a ball.
Add lemon juice and coriander. Let the mixture cool at room temperature.
Make 10-12 golf size ball from the mixture. Keep it aside.

Make 10-12 lemon size balls from the dough. Roll thin out one ball on floured surface board about 4-5 " diameter.
Place a one stuffing ball on the rolled dough. ( look at the pics )
Gather the sides and bring them together. Once again make a ball.
Press gently dough ball and dust some dry flour and roll out once again .
Heat tawa or griddle and cook on both side applying little oil till light golden.
Serve hot with chutney, lassi or raita.
I served mine with green chutney , Garlic chutney and Lassi ( yogurt drink ).

Linking these delecious paratha to event Know Your Flours - Whole Wheat Flour , event by Jagruti's Cooking Odyssey. And Sara's  event Cooking with Love Series - Aunt , hosted at Torviewtoranto.
Also I am inviting you food bloggers to guest host an event for JCO, if you would like to then check out these two series and let me know asap. Thanl you !!

Know your Flours  Series  and Celebrate .


  1. Tasty looking paratha,loved the filling.

  2. wow..yummy healthy paratha...must try one!lovely presentation!

  3. Seriously am loving the filling,fabulous parathas.

  4. Sooper tempting pics...Lovely presentation...Paratas are looking mouthwatering.....

  5. delicious stuffed paratha.loved the filling combo of daal and peas!

  6. Such a hearty, delicious and filling parathas.

  7. Love the parathas, super love the clicks!

  8. In Sindhi cuisine also we make these rotis with moong dal stuffing..we make it during Shravan Satam, when we have to eat all the cold food made a day before..

  9. thank you for linking this delicious roti to the cooking with love event


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