Instant Moong Dal Stuffed Paratha

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.