KHASTA PARATHA

2 cups white flour

1/4 cup yogurt

4 tablespoons ghee solid

1 teaspoon yeast

1 teaspoon salt

Luke warm water as required

ghee for frying paratha

For the filling

1 cup moong daal ( without skin)

soak the daal for 4 to 5 hours, wash and drain all the water and set aside.

for tempering

1 teaspoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

1 teaspoon chili powder

1 1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon citric acid

1/4 teaspoon garam masala.

handful chopped cilantro

In a non stick pan, heat the oil add mustard seeds. when it stars to crackle add daal and mix. Add salt, chili powder, turmeric powder little water (about 1/4 cup ) mix well. Cover the pot with the lid, let cook on low heat until all the moisture evaporates and daal is cooked. Turn the heat off, let the daal cool. Once cooled add sugar, citric acid, garam masala and cilantro mix all together and divide the mixture into 6 equal parts. Make round balls and keep aside.

In a bowl place flour, salt, yeast and ghee mix well. Add yogurt, mix all together. Add warm water, little at a time and prepare soft dough. Cover and allow to rest for about 20 minutes. Divede the dough into 6 equal parts, roll each ball into disc place the stuffing in the center, pull the sides together and make a ball. Flatten with your palms, dust with flour and roll paratha very gently. Fry in shallow pan or taw om medium heat on both the sides until crispy and golden brown. Enjoy crispy mulayam paratha.