Moong Dal Ka Paratha (Rajasthani Churi Ki Poori) is a delicious and healthy flatbread packed with protein. This paratha is usually made for the day when there is a tradition of eating basi Khanna (food cooked the previous day), since this paratha tastes great the next day. It is paired with Aam Ki Launji (Sweet and Sour Mango chutney), Sangri Ka saag (a Rajasthani vegetable) and dahi (curd). I like to have this Churi Ki Poori with Aloo Dum also.
Popularly known as Churi Ki Poori, it is not a puffed poori that we all are familiar with. In Rajasthan parathas are known as poori or tawa poori and the poori is known as Kadai ki poori, hence the name.
You may like to try our other similar recipes like Urad Dal Ki Poori (Split black gram Indian bread), Methi Thepla (Fenugreek and wheat flat bread), Jowar Roti (Sorghum Flat Bread) and Mooli Ke Patte Ka Paratha (Radish Leaves Paratha).
Yield: 5 to 6
Prep time: 10 minutes, Soaking time 4 hours
Total time: 30 minutes
Ingredients for Moong Dal Ka Paratha
½ cup moong dal (yellow lentil) soaked for 4 hours
1½ cup atta (wheat flour)
1 tablespoon dhania (coriander) chopped
1 tablespoon dhania powder (coriander)
1 teaspoon lal mirch powder (chilli)
½ teaspoon haldi (turmeric)
1/3 teaspoon hing (asafoetida)
2 tablespoon oil
Salt to taste
Oil for smearing the paratha
Directions for Moong Dal Ka Paratha
- In a large bowl, mix all the ingredients well.
- Now make soft dough by adding water. Cover the dough and rest for 15 minutes.
- Take lemon size ball from the dough; roll with the help of dry flour.
- Place on a hot griddle and flip after it is roasted a little.
- Apply oil and flip again and apply oil to this side also.
- Remove when roasted well on both the sides.
