High-Protein Moong Dal Stuffed Paratha

Ingredients

• 1 cup whole wheat flour (120 g)
• 3/4 cup cooked split moong dal (150 g)
• 1 small onion, finely chopped (40 g)
• 1 green chili, minced
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 2 tbsp fresh coriander, chopped
• 1 tsp oil for brushing
• Salt to taste
• 1/2 cup mint-coriander chutney (80 g)

Preparation

1. Knead flour with water and pinch of salt into soft dough; rest 10 minutes.
2. Mash cooked moong dal; mix onion, chili, cumin, turmeric, coriander and salt.
3. Divide dough into 2 balls; roll each, place filling, seal and gently flatten.
4. Heat tawa; cook paratha, brushing both sides lightly with oil until golden spots appear.
5. Repeat for second paratha.
6. Serve hot with mint-coriander chutney.