Rajasthani Moong daal paratha

    45 mins

    This is my dad’s favorite paratha. He likes to eat it by putting lots of ghee on it. I do too!


    Washington, United States
    8 people made this

    Serves: 2 

    • 1 cup Moong daal (yellow)
    • 1 cup wheat flour (atta)
    • 1 teaspoon red chilli powder
    • 1-2 green chillies (chopped)
    • 1 spring onions
    • Salt to taste
    • Oil for frying
    • Water for kneading

    Prep:5min  ›  Cook:10min  ›  Extra time:30min soaking  ›  Ready in:45min 

    1. Soak daal for 30 minutes. Grind it to paste. Add red chilli powder, salt, spring onion and green chillies to the paste.
    2. In a separate bowl knead atta. Roll 5 inches chapatti out of it.
    3. Put daal paste in the center of roti; spread a thin layer of paste on the roti.
    4. Fold all four sides of the roti to the center.
    5. Heat a griddle; cook the roti by brushing oil on both sides of the roti. Serve hot with green chutney.

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