Boil moong dal, drain the water completely and let it cool.
Mix moong dal, amchur powder, red chilli powder, chopped green chilli, dhania powder, jeera powder and salt. Divide it into equal portions and make sure that there is no water in it. If needed, mash the mixture a little bit.
Mix wheat flour with water and a little oil and then knead to make a dough. Cover with a wet cloth and keep aside for 45 minutes.
Divide it into equal portions and make balls.
Take a ball, flatten it by pressing and roll it. Put some oil and dab all over.
Now place 2 tsp of moong mixture and fold it.
Flatten again, sprinkle a little flour and roll with a rolling pin to approximately 6 inch diameter.
Cook on a tawa (flat griddle plate) on moderate heat for 3 mins.
Turn paratha and pour half tbsp oil or butter. Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.