| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 10g | 1.5g | 30g |
| sugars | fibre | protein | salt |
| 2g | 5g | 8g | 0.7g |
From the coastal breezes of New England to the tantalizing spices of South Asia, food has always been a voyage for me. A recipe like Stuffed Moth Bean Paratha isn’t just a meal; it’s a journey that takes your taste buds on an exhilarating trip. Parathas have their roots deeply embedded in Indian cuisine, a far cry from my New England seafood specialties, yet this recipe resonates with me.
A Fusion of Cultures
Why this Stuffed Moth Bean Paratha? It’s a question I often ponder as I roll out the dough and spoon in the flavorful mixture of moth beans, onions, and an array of spices. New England cuisine is rich in its own right, but diving into global flavors enriches our palate and our lives. This recipe offers the protein-packed goodness of moth beans, an ingredient you might not find in clam chowder but one that’s just as comforting in different ways.
One of my favorite times to cook this dish is on cozy Sunday mornings when Erin, Samantha, and I gather around the kitchen. This particular paratha brings something new to our table and opens dining conversations about cultures far from our own. The mix of cumin seeds, garam masala, and cilantro perfumes the kitchen in a way that’s almost magical, creating an aromatic experience that complements the traditional scents of Maine’s seafood dishes.
Healthy and Hearty
Beyond its rich flavors, this dish is a healthy option for any meal of the day. Moth beans are a powerhouse of protein and fiber, making the recipe an ideal choice for a balanced diet. The whole wheat flour adds a hearty, wholesome touch, while the variety of spices, such as turmeric and ginger, bring anti-inflammatory benefits. You might want to check out the health benefits of turmeric here and how ginger aids digestion here.
If you’ve enjoyed dishes like stuffed naan or vegetable-stuffed rotis, this paratha will feel like a familiar culinary delight. It’s also an excellent companion to a bowl of fresh yogurt or even some tangy pickles. For those who are seafood enthusiasts like myself, pairing it with grilled fish or shrimp can be an exciting fusion experiment.
From my kitchen to yours, this Stuffed Moth Bean Paratha is a savory adventure waiting to be unfolded, each bite a testament to the timeless bond of tradition and innovation.
What You’ll Need
- 2 cups whole wheat flour
- 1 cup moth beans (moth dal), soaked overnight and boiled
- 1 medium-sized onion, finely chopped
- 2 green chilies, finely chopped
- 1 inch ginger, grated
- 1/4 cup cilantro, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 3 tablespoons oil
- Ghee or oil for cooking parathas
- Water as required
Method
Step One
In a large bowl, mix 2 cups of whole wheat flour with a pinch of salt and 1 tablespoon of oil. Gradually add water, a little at a time, and knead to form a smooth and soft dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Step Two
In a frying pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Add the finely chopped onions, green chilies, and grated ginger. Sauté until the onions are translucent.
Step Three
Add the boiled moth beans to the pan and mix well. Add 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Cook for a few minutes until everything is well combined. Add the chopped cilantro and mix. Remove from heat and let the mixture cool.
Step Four
Divide the rested dough into equal-sized balls. Take one ball and roll it out into a small circle using a rolling pin. Place a spoonful of the moth bean filling in the center of the circle. Gather the edges of the dough and seal it properly to form a stuffed ball.
Step Five
Gently flatten the stuffed ball and roll it out into a circle, ensuring the filling doesn’t come out. Heat a griddle or tawa over medium heat. Place the rolled-out paratha on the hot tawa and cook for a minute or until brown spots appear. Flip the paratha and apply ghee or oil on the cooked side. Flip again and apply some ghee or oil on the other side. Cook until both sides are golden brown and cooked through.
Step Six
Repeat the process with the remaining dough balls and filling. Serve the stuffed moth bean parathas hot with yogurt, pickle, or any side dish of your choice.
