Roasted Daal Parantha

Ingredients:

• Whole wheat flour: 1 cup
• Oil: 10-12 tbsp
• For Stuffing:
• Washed Urad daal: 2 tbsp 
• Washed Moong daal: 1/2 cup
• Wash both the daals and soak it in ample water for 3-4 hours
• Coriander pwd: 2 tsp
• Red chilli pwd: to taste
• Salt: 2 tsp (or to taste)
• Asafoetida/ hing: 1/4 tsp
• Garam masala: 2 tsp
• Amchoor/ Mango pwd: 2 tsp
• Oil: 7-10 tbsps
• Fennel Pwd (Saunf pwd): 2 tsp

Method:

1. Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
2. For stuffing:


• Drain water and coarsely grind the daal.
• Heat oil in pan.
• Add hing and coarsely ground daal. Keep stirring the daal until it doesnt taste raw (and all the moisture evaporates). Dont overcook the daal. 
• Turn off the gas.
•  Add all the masalas (salt, amchoor, fennel pwd, coriander pwd, garam masala and red chilli pwd). Mix well.
3. Heat non-stick tawa/ flat pan.
4. Take little dough and make 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 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.