Dal Paratha (Makes about 8 to 10)
Heat oil add cumin seeds, and hing.
Then add ginger, turmeric pwd, chilli pwd and coriander pwd.
Add dal and 3 cups of water. Bring to a boil.
Cook covered on low heat for 20 to 25 minutes until dal is soft but not mushy. Don't forget to keep stirring while the dal is cooking.
There should be absolutely no water. Add the amchur pwd, garam masala pwd, salt and coriander leaves and leave it to cool. I usually grind the filling in the food processor so it looks like puran poli filling and can be made into a ball. The grinding is optional. I like the texture better and you can put more filling this way.
Meanwhile make the dough, by mixing wheat flour, oil, salt and add water as needed, to make a paratha dough. Keep the dough for about 10 to 15 minutes.
Then divide and roll into balls. Add the filling and roll into about 5 to 6 inches in diameter.
Cook on a tawa or skillet by adding oil on both sides and cook till brown.
Serve hot or cold with pickles and yogurt, hot or cold. I had mine with mango thokku(recipe to follow). This paratha is very filling I couldn't eat more than one. A great idea for brunch as they can be made in advance. I make my filling and dough the previous night, and leave it in the fridge, and make the parathas fresh in the morning or for brunch as the case might be.