|1 cnt||Finely cut green chilles|
|1 tsp||Garam masala powder|
|1 strands||Curry leaves|
|2 tsp||Cumin seeds|
|2 nos||Onion chopped|
|1 cup||Soaked and cooked green gram|
|Salt as per tase|
|1 cup||Wheat flour|
For the Dough:
Take wheat flour in a bowl, add salt to it.
Heat little ghee in a small kadai. When the ghee melts completely, and is hot, switch off the gas supply. Add a pinch of sugar to the ghee and immediately pour over the wheat flour.
Mix well with hands.
Add water and knead to a soft smooth dough.
For the Filling:
Soak whole green gram(pacha payaru) overnight or for 6 hours.
Cook for 10 min in a shallow pan with little water.(just slightly more to cover the green gram)(with lid)
After cooking, drain the water completely using a colander. Bring it to room temperature.
Grind this cooked green gram to a coarse powder.(pulse it twice for few seconds each in mixer)
Heat 1 tblsp ghee in a kadai.
Splutter cumin seeda.
Add finely chopped onion and saute till translucent.
Add green chillies and curry leaves.
Saute for one minute.
Add 1 tsp garam masala powder. Or can add any herb mix.
Saute and fry for 2 min.
Now add the roughly ground green gram powder.
Mix well in reduced flame.
The filling is ready.
green gram filling
Roll out small discs of the dough.
Fill in one tbl sp of the masala.
Fold in the edges.
Roll out into thick parathas.
Heat a non stick pan.
Toss one side of the paratha with no oil. When small brown spots appear, flip it to other side. Add ghee/oil mixed with ghee/olive oil around the paratha. Cook on both sides till done.