Palak aur Daal ka Parantha

Ingredients:

• For stuffing:
• Split Yellow Lentil / Moong Daal (Dhuli): 1/2 cup (washed properly in ample water)
• Cumin seeds: 1 tsp
• Spinach : 1 cup (washed)
• Salt: to taste
• Red chilli pwd: to taste
• Oil: 1 tsp
• Wheat Flour /Whole Meal Flour : 1 cup
• Oil: 4-5 tbsp

Method:

1. For Stuffing:
• Heat oil in pan. Add cumin seeds. Let them splutter.
• Add daal, spinach, salt and red chilli pwd.
• Cook on low flame till done (~ 10 mins). Make sure the mixture is dry.
2. Knead dough with water.(Prepare dough by mixing flour and just sufficient water(~1/2 cup).Knead well with hands till the dough becomes soft)
3. Heat non-stick tawa/ flat pan.
4. Take little dough and make a small ball. Dust with wheat flour.
5. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
6. Roll it again with a rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
8. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
9. Oil the other side also.Flip it and heat for another few seconds till done.   
10. Ready to serve with butter, curd or pickle