Red Lentil Paratha
This whole wheat red lentil paratha is a nutritious stuffed paratha and is a great way to add proteins, vitamins, miconutrients, and fiber to your diet.
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Servings: 10 Parathas
Ingredients
For the Dough
- 2 cups Whole wheat flour
- 1 tsp Salt
- 3-4 tbsp Water
- ⅓ cup Ricotta
- 2/3 Cup Roasted Red pepepr
- 1 chipote pepepr with 1 tbsp sauce
- 2 tbs Parsley finely chopped
- 1 tbsp Oil
For the Stuffing
- ¾ cup Red lentil
- 2 cloves Garlic chopped
- 1 inch ginger Chopped
- 2 Dried red chili
- ¾ tsp Salt
- 2 cups red Chard Chopped
- 2-3 tbsp Waterr
- 3 tbsp Oil
- 1 tsp Cumin
To cook Paratha
- 2-3 tbsp Ghee or melted butter
Instructions
- Wash and soak the red lentils for 30-45 minutes.
- In the meantime, puree the roasted red peppers and chipotle pepper.
- Add the whole wheat flour, salt, oil, red pepper puree, ricotta, parsley, and salt to the stand mixer. Sprinkle water and knead to a smooth dough. This can be done manually too. Cover the dough and let it rest for 15-30 minutes.
- Drain the red lentils. Add the red lentils, cumin, red chilies, ginger and garlic to the blender. Next add salt and the red chard. Blennd with 2-3 tablespoons water until you get a smooth but slghtly coarse texture.
- Heat oil in a pan. Add the blended lentil-chard mixture. Scramble for 4-5 minutes until it comes off the pan without sticking. Set aside to cool.
- Divide the dough and the red lentil filling into ten equal portions.
- Take a portion of the dough and roll it into a 4-in disc. Place a portion of the red lentil filling and gather the edges and seal. Flatten it slightly, dust with flour as necessary and roll into a 7-inch disc. Repeat with the remaining portions.
- Heat a castiron pan. Place the rolled paratha and cook for 1 minute. Flip and cook for 40 seconds. Brush the top with ghee/melted butter/oil and flip. Cook for 20-30 seconds, brush the top with ghee and remove from tha pan. Repeat cooking the remaining parathas.
- Serve hot or warm with pickle or yogurt.