Time taken: 30 minutes(excluding sprouting & cooking of bean)
Makes 8-10 of the above size
Moth bean/Matki in english and marati respectively. I have already put up Matki masala, Misal pav and Matki in creamy gravy on this blog. This being the fourth recipe today which i tried out a couple of times and tastes yummy. Here is my version of the recipe….
What you need to have:
Ingredients of seasoning & garnishing:
1. Chopped onions – 1/2 cup
2. Turmeric powder – 1/4 teaspoon
3. Red chili powder – 1 teaspoon
4. Garam masala powder – 1/2 teaspoon(home made)
5. Dhania-jeera powder – 1 teaspoon
6. Asafoetida powder(hing) – 1/2 teaspoon
8. Ginger-garlic paste – 1/2 teaspoon each
9. Lemon juice – 1/2 teaspoon
8. Chopped cilantro – 1 tablespoon
9. Salt – as needed
What you do with what you have:
1. Soak Moth beans in water over night. Drain and tie it in a clean cloth for about 8 hours and keep it in a warm place. By then it will have sprouted a little and again soak it in water for about 8 hours and it will sprout as shown in image-2.
5. When done, add cooked moth bean and mix it in such a way with the back of the spatula that it turns into a homogeneous mix so that it is easy to make balls to stuff the parathas. Cooked Matki being added to the masala mix
6. When done, add chopped cilantro and add lemon juice switching of the flame.
Ingredients of the paratha dough:
1. Wheat atta – 2 cups
2. Salt- as per taste
3. Cooking oil – 2-3 teaspoons
4. Water – as needed
Ingredients of the outer dough
8. Mix atta, oil and salt in a wide bowl and adding water in steps make a soft paliable dough and knead it well with your hands to make it soft. Pinch out required quantity of the dough and roll it into 6′ disc and place the stuffing and bring the edges together and to gain the shape of a flat round ball. The dough, pinched out ball, stuffin placed & the flattened ball ready to roll
10. Place a roti tawa on medium flame splashing a little oil/ghee on it. On heating , place the rolled paratha on it and fry till it is done at the bottom you see when you flip. Rolled Matki paratha being roasted
11. Flip and roast the other side when brown dots appear on it splashing a little oil over it.
13. Transfer it to a serving plate and relish it with tomato sauce, Pudina& sweet chutney. Yumm!! Repeat the same process with the remaining dough. Ready to serve Matki paratha with chutney& Tomato sauce
Makes : 8-10 of the above size
Time taken : 45 minutes(Excluding sprouting & cooking of the bean)
Good to remember: 1. Sprouting of the bean helps to cook it soft.
2. Use fresh and quality beans for the dish.
3. One can serve the parathas with even pickle and curds. It is one’s choice!!
4. Kneading the outer dough to a paliable texture helps to roll the paratha easily.