Daal-Paalak Paratha

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’ :)

Makes: 8-10

INGREDIENTS:

For Dough–

2 cups Wheat Flour
1 tbsp Oil
Salt, to taste
Water, as required

For Stuffing–

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:

1. Mix wheat flour, oil and salt in a big mixing bowl and knead a soft dough by adding water as required.
2. Cover with a cling wrap and let it rest for 10-12 mins.
3. Wash and soak moong dal in water for half hour and pressure-cook it for 3 whistles. Drain excess water and wash once.
4. Heat 2 tsp oil in a small pan and add cumin seeds with hing.
5. Once it stops crackling, add cooked moong dal along with all other ingredients.
6. Cook it for 4-5 mins until stuffing comes to be dry.
7. Transfer it to a small bowl and cool it down to room temp.
8. Divide stuffing as well as dough in 8-10 equal balls.
9. Roll out dough ball to make 3″ round and place a stuffing ball in it.
10. Cover like we do for kachori and roll it out carefully to make paratha of 6-7″ diameter.
11. Cook on a flat griddle on both sides by drizzling 1/4 tsp of oil each side.
12. Flip over and keep cooking until golden brown spots appear on both surfaces.
13. Serve hot!

SJ’s NOTE:

• 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.

Linking this recipe to Pari’s Only Paratha & Flatbreads Event hosted by Rafee’s Big Sweet Tooth :)