Korma ki Puri – aka Moong Dal ke Parathe2013-03-17
- Yield : 8 parathas
- Servings : 8
- Prep Time : 2:30 h
- Cook Time : 30m
- Ready In : 15m
Moong dal (Split yellow lentils), Spices and Wheat flour kneaded together help in preparing a traditional Rajasthani recipe called Korma ki Puri’ – aka ‘Moong Dal ke Parathe’. Korma ki Puri – aka Moong Dal ke Parathe is a traditional Rajasthani recipe for any time and most useful food while traveling, as it has long shelf life. Enjoy with raitha, yogurt, sauce or pickle.
While making Korma ki Puri – also known as ‘Moong Dal ke Parathe in hindi’ the consistency of the dough is important as is the water content. Try to experiment by adding onion, garlic or ginger in case you have no aversions to using these ingredients in korma ki puri. But remember that adding these will reduce its shelf life and make it unfit for travel packs.
Most Jain houses do not add these extras as they are taboo in their religion due to the tamasic nature in an ayurvedic sense.
Ingredients (For the paratha )
- Wheat Flour – 2 cups
- Moong (ka mogar) dal [Split yellow lentil] soaked for 2 hours – 1 cup
- Cilantro -1/4 cup finely chopped (Optional)
Dry Spices to be added to the flour
- Cumin seeds (Jira) – 1 tsp
- Ajwain (carom seeds) – ½ tsp
- Fennel seeds (Saunf) – 1 tsp
- Asafoetida (Hing) powder -1/4 tsp
- Turmeric powder-1/2 tsp
- Red chili powder – 1 tsp
- Garam masala powder – ½ tsp
- Salt as per taste
Wash the Moong dal and boil it using some water and salt, or pressure cook it.
Now combine the wheat flour, cilantro, all the dry spices and the cooked dal. Mix well and knead into dough. Add water as required.
Divide the dough into 10-12 equal dumplings.
Now press roll the dough-balls. Lightly dust both sides of the dumpling with flour, and begin to roll out the ball on your flour-powdered surface with your flour-powdered rolling pin, into flat round patties. Aim for a circle that is about 8″ in diameter, but be sure not to roll the dough too thin. If it is too thin, there may be a burnout and blackening of the parathas.
Cook the parathas on hot griddle [tava] or a pan using very little oil on both the sides, until it turns golden brown. Shorter duration on the tava will make it soft while a little longer on tava will make it crispier. Make sure to keep turning it and rotating it.
Average Member Rating
(4.4 / 5)
54 people rated this recipe