Stuffed Urad Dal Parathas (Stuffed Black Gram Flat Bread)

          Stuffed Parathas are a perfect breakfast dish, which can be made out of any veggie, paneer or lentils. So try it with urad dal (split black gram lentil) next time. Simple to make and healthy at the same time, enjoy them hot with any side dish, pickles, yoghurt or butter. So check out 
the step by step pictorial recipe to prepare it. 

• 1 & 1/2 cups whole wheat flour (atta)
• salt to taste
• 1 tsp. oil to knead
• 1/3 cup urad dal, soaked for 2-3 hours
• 1 tbsp. oil 
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. sesame seeds
• 1 tsp. ginger, grated
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• oil to shallow fry
• yoghurt, pickle, any side dish or butter to serve

          Grind the soaked dal with very less water into a smooth paste. Knead a dough with atta, salt to taste, 1 tsp oil and sufficient water. Leave aside for 30 minutes and then divide into 6 equal portions.

          Heat 1 tbsp. oil and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the sesame seeds, followed by the ginger. Fry till light brown.

          Add the ground paste and red chili flakes. Combine everything well and continue to fry on a medium flame till the mix comes together into a mass. Set aside to cool and then divide into 6 equal portions.

          Roll out each portion into a small circle just like a poori and place a portion of the stuffing in the centre. Close all edges and flatten it.

          Roll out into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and the dal stuffing.

          Heat a tawa and shallow fry the parathas one at a time. Drizzle some oil over and around the edges and fry them on both sides till light golden in colour. Serve them hot with any side dish, pickle, butter or yoghurt.

                                Grind soaked dal with very less water into a smooth paste. 

                                Heat 1 tbsp. oil & temper with cumin seeds & asafoetida.

                                 Add sesame seeds, 

                                followed by ginger. Fry till light brown.

                     Add ground paste & red chili flakes. Mix well & fry till the mix comes 
                     together into a mass. 

                                Set aside to cool & then divide into 6 equal portions.

                               Divide the dough & the stuffing into 6 equal portions.

                   Roll out each portion into a small circle just like a poori. Place a portion of
                   the stuffing in the centre.

                                Close all edges & flatten it.

                                Roll out into a bigger circle by dusting some flour. 

                       Make similar parathas with remaining dough & the dal stuffing.

                    Heat a tawa & shallow fry the parathas one at a time. Drizzle some oil 
                    over & around the edges & fry till light golden in colour. 

                               Serve them hot with any side dish, pickle, butter or yoghurt.