Monday, April 18, 2011

Mixed Vegetable and Mung bean paratha (Stuffed Indian bread)

Hope you all had a good weekend. Is it just me or does everyone feel like time flies even faster over the weekends than it does the other days. That is how it works for me almost every weekend. One minute it seems like the weekend has just begun and the very next minute it seems like it is Monday morning. In a blink of an eye two days just disappear. Sigh :-(

Anyway getting back to the topic of mixed vegetable paratha with mung bean this is something i came up with the other day for dinner.  I had soaked some mung to make this mung snack, and on an impulse I  decided to use it in the paratha I was planning to make that day. This way I got to add some healthy protein to my dinner and make the paratha much more filling and nutritious. This flavorful , hearty paratha is perfect for dinner/ lunch, and is great for the lunch box as well.

 Mixed Vegetable and mung bean paratha-Stuffed Indian Flat bread  

Click here for a printable view of this recipe

Ingredients and Method to make Mixed vegetable and mung bean paratha
For the dough
2 cups whole wheat flour (atta/ godumai maavu)
salt to taste
2 to 3 tsp oil
approximately 1 1/4 cups of water

For the filling
1/2 cup split mung bean lentil (mung dhal) soaked for 3 to 4 hours
4 small potatoes
1 heaped cup frozen or fresh green peas (if frozen thaw to room temperature) (optional)
2 large carrots grated
salt to taste
4 Thai or Indian variety green chilies (or to taste)
1 inch piece of ginger(optional)
1/2 tsp garam masala (or to taste) (can be substituted with any other curry powder)
2 tsp lemon juice
2 tbsp finely cut cilantro (coriander leaves/ kothamalli)
a little oil or clarified butter (ghee/nei) to shallow fry the parathas
a little extra flour to help in rolling out the dough

For the outer cover,
In a large bowl mix together whole wheat flour and salt to taste. Add water a little at a time and knead to make a very soft yet non sticky dough. Add oil and knead some more. Keep this dough covered and let it sit at least 30 minutes before using in recipe.

For the filling
Soak mung bean in sufficient water for 3 to 4 hours. Drain well and cook mung bean until soft with as little water as possible. The mung bean should be a soft thick paste consistency
Cook potatoes with skin. When cool, peal skin and mash coarsely. Keep aside.
Cook the green peas until soft. Keep aside.
Mince ginger and green chilies together using a mortal and pestle or a blender. Keep this aside.
In a large bowl, mix together cooked mung bean, cooked peas, mashed potatoes, grated carrots,salt to taste, minced green chilies+ ginger, garam masala and mix well.Gently mash the vegetables and lentils a little, then add lemon juice and cilantro and mix well again, keep this filling aside

For the paratha

Divide dough into 10 to 12 equal large lemon sized balls. With the help of a little flour roll out dough into a small circle. Place 3 to 3 1/2 tbsp of filling in the center. Pull the ends of the rolled out dough together and press gently to seal the filling inside. With the help of a little more flour, roll out the dough evenly into as thick or thin a circle as you choose.
Heat a griddle/ tawa/ flat pan. When hot place the rolled out dough on it. Allow to cook for a few seconds. Flip over and cook the other side. Apply a few drops of oil or clarified butter around the paratha and on top of it. When the lower side has slight golden brown spots, flip over again and cook the other side until it gets golden brown spots.
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For step by step pictures of the process of making parathas, check out this post.
Remove and serve hot with pickle/ salad/ yogurt/ raita.
Proceed with the rest of the dough and filling in the same manner.
Yielded approximately 10 to 12 parathas

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