Bermi Parathas

Spicy moong dal and spring onion stuffed whole wheat parathas.
Drain out all the water from the soaked moong dal and the excess juices of the stuffing to prevent the
parathas from getting soggy.
Serve this recipe with the sweet peach pickle or angoor ka murabba.

For the dough
1 cup whole wheat flour (gehun ka atta)
1 teaspoon ghee
salt to taste
To be mixed into a stuffing
tablespoons green moong dal (split green gram)! soaked overnight and drained
" cup spring onions (including greens)! finely chopped
1 teaspoon chilli powder
1 teaspoon cumin seed (jeera) powder
" teaspoon asafoetida (hing)
salt to taste
Other ingredients
ghee or oil for cooking

For the dough
1. #ombine all the ingredients and knead into a soft dough using enough water.
$. Divide the dough into % e&ual portions. 'eep aside.
How to proceed
1. (oll out each portion of the dough into a circle of )* mm. (+) diameter.
$. ,lace one portion of the stuffing mixture in the centre of the circle.
. -ring together all the sides in the centre and seal tightly.
.. (oll out again into a circle of 1// mm. (.+) diameter! using flour to roll the paratha.
*. #ook on a hot tava (griddle)! using a little oil! until both sides are golden brown.
0. (epeat with the remaining dough and stuffing to make ) more parathas.
). Serve hot.

Handy tip(s) :
1. 3 tablespoons of raw green moong dal will yield approximately cup soaked green moong
dal.