#177 Apple, Swiss Cheese and Moong Dal Parathas

I stand guilty as charged for enjoying a decent portion of Holiday treats and to top it all my dessert overindulgence last week was unaccountable! Don't get me wrong, it was all worthwhile:), but now that I am back to work I'm planning to take a bag lunch again. Here's a terrific lunch idea that is ridiculously good, parathas with mashed moong dal, grated apples and cheese,a smear of chutney or a dab of butter along with a fruit and it wouldn't hurt to sneak in some oatmeal cookies into my brown bag.

Ingredients

2 tsp oil

a pinch asafoetida (hing)

1/2 tsp cumin seeds (jeera)

1/2 cup moong dal (split green gram)

1/2 tsp chilli powder

1/2 tsp coriander (dhania) powder

salt to taste
1 onions , chopped
Ginger-garlic paste- 1/2 tspn
Green Apple- 1 peeled, cored and grated.
Swiss Cheese grated- 1/2 cup
chopped coriander (dhania) (dhania)
2 to 3 green chillies , chopped

2 cups whole wheat flour

2 tsp Olive oil

1 tsp salt

Other Ingredients

flour for rolling

ghee for cooking



Method

1.Heat the oil in a kadhai, add the asafoetida and cumin seeds.
2.When the seeds crackle, add the coriander powder, red chilli powder and onions, mix well and saute for 2 minutes.
3.Add 1 cup of water and salt, add dal, cover and cook till the dal becomes soft, mushy and most of water is evaporated. There may be 1/4 cup of water but do not drain.
4.Remove from the flame, cool and add the remaining ingredients and mix well.
5.Divide the mixture into 8 equal portions and keep aside.
6. When cool, add the wheat flour and enough water along with the liquid from the cooked dal.
7. Make a soft and pliable dough and keep aside for one hour.
8. Make small lime sized balls out of the dough.
9. Dusting a little flour at a time, place each ball on a rolling board and with a rolling pin roll the ball into a
round flatbread as thin or thick as you can.
10. Place a griddle over the fire, when it is hot enough turn down the flame to medium.
11. Now cook the flatbreads over the griddle adding a little ghee on each side while cooking both
sides until they develop dark blisters like the photos. They are cooked  well. Serve with chutney or curry.