Moong Dal Methi Masala Paratha Recipe with Bathua Raita | Healthy & Delicious Breakfast Idea

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: red lentils

Red lentils cook faster and are often cheaper.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cost-effective alternative for spreading.

Soak moong dal and a little urad dal in hot water for 1 hour.

Grind cumin seeds into a coarse paste, not too fine, to maintain crunch in the paratha.

In a mixing bowl, combine besan, semolina, and whole wheat flour; mix well.

Add fenugreek leaves, chopped green onions, and coriander leaves to the flour mixture.

Add the ground moong dal to the flour mixture; adjust the quantity as desired.

Mix in spices: coriander powder, chaat masala, Kashmiri red chili powder, turmeric powder, ajwain, asafoetida, and salt.

Mix the dough without adding water initially; add water gradually if needed.

Optionally, add yogurt to the dough if you plan to store it for a long time.

Rest the dough, covering it with oil to prevent drying out.

Prepare bathua raita by washing bathua leaves and boiling them lightly.

Blend bathua leaves with coriander stems, a chili, and ginger; mix with yogurt and adjust water for consistency.

Add salt and chaat masala to the raita; optionally, add roasted cumin powder.

Check the dough; it should be soft and ready to use.

Take a portion of dough to make either a puri or paratha; roll it out with a little oil on the rolling pin.

Cook the puri on medium to low flame until golden brown, flipping as needed.

For the paratha, add oil in the center and shape it into a square or round.

Cook the paratha in a pan with a tablespoon of oil, flipping until golden brown on both sides.

Serve the paratha with bathua raita and optionally with pickle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens