Going grocery shopping is never quick n easy for me!
Don’t ask me for a reason!!! Quite obviously, I get lost in those aisles like a kid getting lost in a sugar-candy store :P Everytime I prefer making a list of ingredients I need to get in my bag, but I always get more unplanned things than listed ones! More time in going through everything n touching/googling for what I see 1st time, picking ’em all, putting back there, repicking them with a big smile… Wow! I always come out 2 bags full of planned/unplanned ingredients… :P It happens that I miss getting my listed ones too ;)
On my recent visit, I only had coriander n mint with color green in my list… But somehow, I enjoyed those fresh leaves n looked in salad section too :P Got a pack of rocket as well as spinach leaves too :P Rocket leaves – I managed to use on breakfast platter only, but spinach leaves were crying to get used in some yummy dish!
Today is the 3rd day of my Jain Dinner n yes, again was craving for some delicious stuffed paratha! Even though I try many variations in classic combos in my kitchen, I missed having spinach n moong dal since long… Didn’t want to make Dal-Paalak with steamed rice, so planned to make some sort of paratha! Yes, this is again a variety of stuffed paratha coming out from my kitchen… Simply mouth-watering! My extra elements never make any difference on such classic combination of ingredients :)
Try out this flavorful ‘Dal-Palak Paratha’ i.e. ‘Spinach-Moong Dal Paratha’ :)
2 cups Wheat Flour
1 tbsp Oil
Salt, to taste
Water, as required
1 cup Chopped Spinach Leaves
2 tbsp Crumbled Paneer (optional)
1/2 cup Moong Dal
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/2 tsp Amchur Powder
1/2 tsp Chopped Green Chillies
2 tbsp Chopped Coriander Leaves
1/4 tsp Cumin Seeds
A pinch of Hing
Oil, for cooking + 2 tsp
Salt, to taste
STEPS TO FOLLOW:
- Mix wheat flour, oil and salt in a big mixing bowl and knead a soft dough by adding water as required.
- Cover with a cling wrap and let it rest for 10-12 mins.
- Wash and soak moong dal in water for half hour and pressure-cook it for 3 whistles. Drain excess water and wash once.
- Heat 2 tsp oil in a small pan and add cumin seeds with hing.
- Once it stops crackling, add cooked moong dal along with all other ingredients.
- Cook it for 4-5 mins until stuffing comes to be dry.
- Transfer it to a small bowl and cool it down to room temp.
- Divide stuffing as well as dough in 8-10 equal balls.
- Roll out dough ball to make 3″ round and place a stuffing ball in it.
- Cover like we do for kachori and roll it out carefully to make paratha of 6-7″ diameter.
- Cook on a flat griddle on both sides by drizzling 1/4 tsp of oil each side.
- Flip over and keep cooking until golden brown spots appear on both surfaces.
- Serve hot!
- You can also add few chopped mint leaves to enrich the flavors here!
- My mum mixes all stuffing ingredients while kneading a dough only, and makes it like simple paratha which again is a time-saving option.