Bermi Parathas ( Know Your Flours )

by Tarla Dalal

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Bermi parathas,lose yourself in these delectable whole wheat parathas stuffed with a spicy moong dal and spring onion mixture. Relish them with sweet amla pickle or angoor ka murabba.

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Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 parathas
Show me for parathas

Ingredients

To Be Mixed Into A Stuffing
2 tbsp green moong dal (split green gram) , soaked overnight and drained
2 tbsp finely chopped spring onions (including greens)
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp ghee
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

Divide the stuffing into 4 equal portions and keep aside.
Combine the wheat flour, ghee and salt in a bowl and knead into a soft dough using enough water. Keep aside for 10 minutes.
Knead again using oil till it is smooth and elastic.
Divide the dough into 4 equal portions and roll out each portion of the dough into a 75 mm. (3") diameter circle.
Place one portion of the stuffing mixture in the centre of the circle, bring together all the sides in the centre and seal tightly.
Roll out again into a 100 mm. (4") diameter circle, using a little wheat flour for rolling.
Cook on a hot tava (griddle), using a little oil, till golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 3 more parathas. Serve hot.

Handy tip: