Usually fried with an all-purpose flour crust and delicious as ever, I, of course, had to find the easy, healthy way out. Hey, a person’s gotta enjoy their food and have it healthy, too! Soooo… you’ll be glad to know it’s simple and tastes almost as “dangerous” as the real thing – only with a whole wheat flour crust and nixing the frying but still using the essence of butter or oil.
1/4 cup of Moong Dal (You can find this in the Indian grocers) grinded finely in the food processor.
1 tsp of Fennel Seeds also finely grinded (*Hint: You can put all the dry ingredients together and grind them instead of doing separately*)
2 tsp of Coriander Powder
Salt as per taste
1 tsp of red chili powder
1/4 tsp of ginger powder (optional)
1 tsp of amchoor (dry mango powder)
1 tbsp of oil (This will be for the spices)
1 tbsp or 2 for sauteeing of the spices
2 tbsp of warm water
Whole Wheat Flour
* To make a dough, add chilled water as you see fit. Don’t add all the water at once because it could become too wet.*
In a food processor, add moong dal (Also, if you can’t find the yellow moong dal, you can also use urad dal. Although, moong dal is supposed to be the healthiest with protein and fiber.), all the spices, oil and warm water, and grind. In a sautee pan, heat some oil and sautee the dal and spices until roasted and fragrant. With a rolling pin, roll out a tortilla-shaped ball into a roti/paratha and put aside. Make one more and put dal and spices (which have been chilled otherwise they will create holes in the paratha) in the center and spread out. On top place the other rolled out dough and bind all around the edges making it two parathas with the khasta kachori filling. The reason for this is if you stuff like any other paratha, the dal will be coarse and create holes and not be filled properly, hence the reason for 2 parathas in one. Put a little butter or oil on each side as it cooks on the griddle for a paratha-finish. Your finished product will look like this (I ripped a chunk to show the filling):