Preparation of stuffing
First of all take leftover cooked moong dal in a bowl and mix salt, red chilli, green chilli, coriander powder, dry mango powder and coriander leaves.
Mix well and keep aside
In a large mixing bowl, take 2 cups of wheat flour, oil and salt to taste.
Now add water in batches and knead to make a pliable dough.
Cover with a samp cloth and rest for atleast 10 minutes.
Take a medium sized dough ball, roll and flatten it with the roller pin into a diameter of 3 inches.
Spread the prepared dal stuffing in the centre of the roti.
Gather from all sides and seal the stuffing properly and make a ball.
Roll it again into a big parantha using some flour dust and put it on hot tawa.
Grease the Paratha from both sides and
Cook till brown spots appear on both the sides on hot tawa flipping it from time to time and applying oil on a medium flame.
Your crispy dal stuffed parantha is ready to
serve with curd, pickle or curry.
