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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the whole wheat flour, salt, and oil in a large mixing bowl.
Gradually add room-temperature water and knead into a soft, smooth, and pliable dough.
Brush the surface lightly with a few drops of oil, cover, and let it rest for 15 minutes.
Pulse the moong dal namkeen in a mixer until coarsely ground.
Transfer to a bowl and add red chilli powder, coriander powder, amchur, ajwain, chopped green chillies, and fresh coriander.
Mix in the squeezed chopped onions. Taste the mixture before adding any extra salt, as the namkeen already contains salt. Mix well.
Divide the dough into equal portions.
Take one portion, roll it into a ball and flatten it slightly into a small disc, keeping it thicker at the centre and thinner at the edges.
Place a generous amount of the stuffing in the centre. Bring the edges together to seal completely, and roll it back into a smooth ball.
Dust with dry flour and, using a rolling pin, gently roll into a round paratha of even thickness without applying too much pressure.
Heat a tawa or griddle over medium-high heat.
Place the rolled paratha on the hot tawa. Cook for a minute until small bubbles begin to appear, then flip.
Apply a teaspoon of ghee or oil on both sides. Press down gently with a spatula and cook until golden brown and crisp.
Repeat the process with the remaining dough and stuffing.
Serve these crispy parathas hot with fresh curd, butter, pickle, or a cup of masala chai for a comforting and satisfying meal.
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How do I prevent the stuffing from leaking while rolling?
Keep the dough disc thicker at the centre, pinch the edges shut completely, and roll with light even pressure from the middle outwards.
Can I make these parathas ahead of time?
Yes. Store cooked parathas in an airtight container and reheat on a hot tawa. They also hold well for lunchboxes and travel.
What can I serve with these parathas?
Fresh curd, white butter, pickle or a cup of masala chai. They're substantial enough to need nothing else.
Can I make these vegan?
Yes. The dough already uses oil, so just roast in oil instead of ghee. Check your namkeen label, as a few brands fry in ghee.
What if I don't have a mixer to grind the namkeen?
Crush it in a zip bag with a rolling pin. This gives better control than a mixer, since it's harder to overshoot into powder.
How far ahead can I make the stuffing?
The dry spiced mixture keeps 2–3 days at room temperature. Add onion, green chilli and coriander only on the day — they introduce moisture that softens the namkeen.
Can I use sattu or roasted besan instead?
Both work but give a different paratha. Sattu is nuttier and needs binding plus extra salt. Besan can go pasty on its own. Neither has the fried crunch that makes this version what it is.
Can I make the dough ahead?
Yes, a day refrigerated under a film of oil. Bring it to room temperature before rolling or it will resist and tear.
Can I add vegetables to the stuffing?
Grated carrot or cabbage will make it wet and it will tear. If you want them, squeeze them as hard as the onion and expect a more fragile paratha.
