\nServing :<\/strong> 5<\/p>\n
Ingredients:<\/strong><\/p>\n \u2022 For the paratha: Instructions:<\/strong> \u2022 Add the millet flour, salt and ghee to a mixing bowl For stuffing<\/strong><\/p>\n \u2022 Heat oil in a deep pan, add cumin,chopped chili, ginger-garlic paste, asafoetida and saute for a minute For stuffed paratha:<\/strong><\/p>\n \u2022 Add 1 tbsp stuffing to a rolled paratha and spread it evenly Bajra or pearl millet is a gluten-free energy-packed grain that is rich in iron and insoluble fiber that aids digestion and helps lower weight, cholesterol and blood sugar. The paratha or bread when stuffed with split and hulled mung beans (yellow moong dal) and spinach provides a healthy, nutritious and enjoyable meal. Total time : […]<\/p>\n","protected":false},"author":16,"featured_media":126464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4248,2],"tags":[],"class_list":["post-126463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chhaya-recipes","category-featured"],"yoast_head":"\n
\n\u2022 1,1\/2 cup pearl millet flour
\n\u2022 \u00bd tsp salt
\n\u2022 1 tsp clarified butter (ghee)
\n\u2022 Hot water to make dough
\n\u2022 For the stuffing :
\n\u2022 1 cup soaked yellow moong dal
\n\u2022 1 cup spinach washed and finely chopped
\n\u2022 1 tbsp oil
\n\u2022 \u00bd tsp cumin
\n\u2022 Pinch of asafoetida
\n\u2022 1 tsp ginger-garlic paste
\n\u2022 2 green chillies finely chopped
\n\u2022 Salt to taste
\n\u2022 \u00bc tsp turmeric
\n\u2022 1 tsp masala powder
\n\u2022 Butter to apply on paratha<\/p>\n![\"\"](\"http:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2023\/04\/Screenshot_20230406-104113_Cookpad.jpg\")
<\/p>\n
\nFor paratha:<\/strong><\/p>\n
\n\u2022 Add enough warm water slowly and mix with a wooden spoon
\n\u2022 Knead the dough with your hand to make a soft smooth dough
\n\u2022 Divide the kneaded dough into small equal sized balls
\n\u2022 Flatten the dough ball between the palms, dust with a little flour, and roll out into a medium size circle.
\n\u2022 Repeat the process with the remaining dough balls<\/p>\n
\n\u2022 Drain soaked dal and add to the pan
\n\u2022 Saute on medium heat for another minute
\n\u2022 Add chopped spinach, salt, turmeric, masala mix and stir well
\n\u2022 Cover with lid and let cook for 5 minutes on low heat
\n\u2022 Turn off the flame and allow the flavors to settle for another 5 minutes
\n\u2022 Set aside to cool<\/p>\n
\n\u2022 Place another paratha on top of the spread stuffing and close the edges of the two parathas by pressing along the edges
\n\u2022 Heat a tawa\/griddle on low heat
\n\u2022 Place the stuffed paratha on the hot tawa and cook for a few seconds
\n\u2022 Flip the paratha and let it cook on the other side for a minute
\n\u2022 Repeat with the rest of the parathas and stuffing
\n\u2022 Apply butter on the stuffed paratha and serve with pickle or dip of choice<\/p>\n
\n![](\"http:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2020-11-05-at-11.16.37-238x300-1.jpeg\")
Indian Chef\u00a0Chhaya Thakker<\/strong>, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com<\/p>\n","protected":false},"excerpt":{"rendered":"