For the dough. In a dough kneader add wheat flour, salt and oil. Knead well with water to form a dough. Rest for 4 minutes.
For Stuffing. Grind coarsely sprout mong dal, garlic, green chilli and salt.
Heat oil in Kadai. Add cumin seeds, hing, red chilli powder, roasted cumin powder, grind mong dal. Cook for 5 to7 minutes. Keep a side.
From the dough take small ball. Roll it like a chapati. Stuff the mixture into the chapati. Close the edges and roll it into chapati. Repeat the same procedure.
Heat non stick tawa. Put the parantha on the tawa and cook on both sides by applying oil till done.
Serve hot paranth a with any chutney or tomato sauce.
