Multi-Lentil Carrot Paratha

Multi-Lentil Carrot Paratha
Preparing a healthy breakfast is such a challenge. I’m almost always out of ideas, and more often than not I turn to the super healthy Multi-lentil Carrot parathas. This is such a fabulous meal. I first tasted these when a friend sent some over but they have become a hot favourite, especially for breakfast. Serve this with some chilled thick curd and you have the perfect wholesome breakfast. This recipe makes around 6 parathas.

Ingredients for filling

1/4 cup channa dal / Bengal gram
1/4 cup toor dal
¼ cup split moong dal
1-inch piece of minced ginger
Turmeric powder-a pinch
1 green chilli minced
1 onion chopped fine
1 carrot grated finely
1 tsp ginger garlic paste
Juice of 1/2 lime
1/2 tsp ajwain /thymol seeds
2 tbsp ghee or oil

Soak the lentils for about half an hour, then pressure cook along with the ginger, turmeric and 1 cup of water. Switch off after 2 whistles. You may need to cook further to drain the excess water, if any.

Next heat some of the ghee and fry the onions, chilli and ginger-garlic paste until the onions turn opaque and seems cooked.Now add the grated carrot and the cooked lentils to this and top with the lime juice and ajwain. Mix to combine. This mixture should look like a thick mass of ball. Use your hands to divide this mixture into even sized balls. Set aside.

Ingredients for the dough

* 2 cups whole wheat flour
* 1 teaspoon salt
* Water to knead the dough
* Oil/ ghee for cooking

Combine wheat, salt and ghee. Add water gradually to form a soft, pliable dough . Knead dough until it is smooth and elastic. Add 1/2 teaspoon oil to coat the dough and knead little more.

The dough will be soft and non sticky. Set aside covered with a damp cloth for 10 minutes. Make 12- 15 lemon sized balls of the dough and roll them out into thin circles of approximately 3 inches in diameter. To prevent it from getting all sticky and messy you may occasionally toss the dough in some dry flour.
Now take each circle and add a spoonful of the mixture in the centre. Sprinkle some dry whole wheat flour on top and then form into a ball by gathering the edges up together. Remove the little excess dough which popped out when you brought them together.

Gently toss the stuffed side onto a floured rolling board and very very gently roll out the dough.

Place on hot griddle. After a few minutes when it has formed brown spots on one side, turn and cook the other side. Smear a little ghee on the edges of the paratha as it is cooking. When it looks crispy and done take off heat.
paratha
Serve warm.

This is my entry to the WYF Breakfast event. If you wish to know more about the blog and the event don’t hesitate,just CLICK HERE.

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