Urad Dal stuffed paratha
Urad dal paratha is one of the
delicious dal paratha in Northern part of India. If you
want to prepare something different from the usual vegetable parathas Urad dal
paratha is for you.To prepare Urad dal paratha stuffing
first white skinless urad dal is soaked in the water and then coarsely grinded.
After grinding dal aromatic species are added to make it spicy and tasty. This
urad dal stuffing is stuffed in whole wheat flour and after rolling the dough
these parathas are shallow fried. Urad dal paratha taste awesome with Aloo
tamator ki sabzi, (Potato with tomato curry) Ratia or Tomato chutney. These
parathas taste great not only hot but they even taste good when they are cold. They
are perfect food to take it to school or office lunch or even to take it to picnic
or while traveling.
|
Ingredients for dough:
2 Cups of whole wheat flour 1 Cup of water or as needed for making the dough Ingredients for stuffing: 1 Cup white urad dal 1 Teaspoon red chili powder 2 Teaspoon fennel seed powder (saunf) 1 Pinch of asafetida (Hing) 1 Teaspoon salt or to your taste Vegetable oil for making the parathas Cooking measurement conversion Measurement converter |
Whole wheat flour
White Urad Dal
|
Whole what flour dough
Directions for making the stuffing:
1. Place the whole wheat flour in a mixing bowl.
2. Add little water at a time and mix it with flour
in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
3. Knead the dough with wet hands make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
1. Place the whole wheat flour in a mixing bowl.
2. Add little water at a time and mix it with flour
in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.
3. Knead the dough with wet hands make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
Urad dal stuffing
Directions for making the stuffing:
1. Wash and soak the urad dal for at least two
hours.
2. Once dal is soaked rinse well and drain all the
water out.
3. Place the dal in the blender and grind it coarsely, with as little water as you can. You want a grainy, coarse grind, not a fine paste.
4. Mix red chili powder, fennel seed powder,
asafetida and salt in the grinded dal.
5. Stuffing should not be too watery. If the dal paste is watery, then heat a nonstick frying pan on medium heat, grease the pan with little oil, add grinded dal, and continuously keep stirring until all the water dry up. It should not take more than a minute.
1. Wash and soak the urad dal for at least two
hours.
2. Once dal is soaked rinse well and drain all the
water out.
3. Place the dal in the blender and grind it coarsely, with as little water as you can. You want a grainy, coarse grind, not a fine paste.
4. Mix red chili powder, fennel seed powder,
asafetida and salt in the grinded dal.
5. Stuffing should not be too watery. If the dal paste is watery, then heat a nonstick frying pan on medium heat, grease the pan with little oil, add grinded dal, and continuously keep stirring until all the water dry up. It should not take more than a minute.
In a pan add grinded dal
|
Dal become dry, ready for stuffing
|
Directions for making the Dal paratha:
1. Preheat the tava (griddle) on medium heat and grease it with little oil.
2. Take some extra flour in a plate for dusting.
1. Preheat the tava (griddle) on medium heat and grease it with little oil.
2. Take some extra flour in a plate for dusting.
Heat the griddle
|
flour for dusting
|
3. Knead the dough with wet hands, and then roughly divide the dough into 10 to 12 equal parts without forming into the balls.
4. Dust your hands lightly with the extra flour and take a portion of the dough and roll it in between your palms in to a ball.
5. Place the ball of dough into flour and press flat, dusting on both sides.
6. Now place the dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a thick small circle.
4. Dust your hands lightly with the extra flour and take a portion of the dough and roll it in between your palms in to a ball.
5. Place the ball of dough into flour and press flat, dusting on both sides.
6. Now place the dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a thick small circle.
Place the ball of dough on the rolling board
|
Roll the dough into thick small circle
|
7. Now place about 2 to 3 teaspoons of stuffing in the center of the circle.
8. Fold the edges in wards like you do in a dumpling, ensuring that no filling is
exposed.
8. Fold the edges in wards like you do in a dumpling, ensuring that no filling is
exposed.
Place the stuffing in the center of the circle
|
Fold the edges in wards
|
9. Place the stuffed ball in the flour and press gently, dusting on the both sides now place the stuffed ball on the rolling board, and vary gently roll the ball in to a 6” circle or as you prefer, dusting when required. Keep in mind that stuffing should not come out and it spread evenly all through if little bit stuffing comes out do not get panic it require little practice.
10. Now pick the paratha, pat between your hands for few seconds to shake off the excess flour. Place the paratha on the hot greased griddle, and let it cook.
10. Now pick the paratha, pat between your hands for few seconds to shake off the excess flour. Place the paratha on the hot greased griddle, and let it cook.
Roll the dough into 6" circle
|
Place the paratha on the hot griddle
|
11. In about 30 seconds the little bubble will start appearing, with the help of spatula turns the paratha over to the other side and cook for 30 seconds. If the paratha sticks to the tava (griddle), it is not hot enough, if it is too dark or burn it means it is too hot adjusting the heat accordingly.
12. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn it over to other side, drizzle and spread ½ teaspoon oil, and cook.
13. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 3 to 4 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle.
14. Serve paratha hot.
12. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn it over to other side, drizzle and spread ½ teaspoon oil, and cook.
13. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 3 to 4 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle.
14. Serve paratha hot.
Turn the paratha to other side and drizzle and spread the oil
|
Urad dal stuffed paratha is ready
|
Tips:
1. Grind the soaked dal with stick blender. Grinding with stick blender does not require water to lubricate for grinding.
2. Grind the fennel seeds (sunf) and make powder.
3. Make extra parathas for later use.
4. If you have trouble rolling the stuffed ball of dough *then make two thin 6 inches roties, add the filling to the one roti and spread all over the surface.
1. Grind the soaked dal with stick blender. Grinding with stick blender does not require water to lubricate for grinding.
2. Grind the fennel seeds (sunf) and make powder.
3. Make extra parathas for later use.
4. If you have trouble rolling the stuffed ball of dough *then make two thin 6 inches roties, add the filling to the one roti and spread all over the surface.
Make two thin roties
|
Spread the stuffing on one roti
|
* Cover the stuffing with the second roti. Gently with the palm press the paratha to let the air out, then with the fingers press the edges to seal and vary lightly with the palm press the paratha so that stuffing settle down in the paratha, then lift the paratha and place over the hot griddle and follow the above process for cooking.
Cover the stuffing with second roti
|
Gently with the palm press the paratha
|
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Aloo paratha Urad dal stuffed poori
(Potato stuffed paratha)
Kaddu ki sabzi
Gobi paratha (Pumpkin curry
(Cauliflower stuffed paratha)
Boondi ka raita
Mooli ka paratha (Yogurt with gram flour boondi)
(White radish or dakion paratha)
Aloo tamater ki sabzi
(Potato and tamoto curry)
