If eating were a class, parathas would be the dreamy ones hogging the limelight while a regular chapatti would be the unsung back-bencher. One makes your heart sing while the other keeps it healthy. What if we could team them up and enjoy the best of both? Stuffed parathas have made a name for themselves but the concept of open parathas, though fancy sounding, isn’t new. Bedmi Paratha is one such beautiful dish!

Our rich culinary culture offers an amazing variety in terms of rotis and parathas. Even a slight change in stuffing, type of flour or oil used creates a whole new recipe in no time. Bedmi Paratha is generally made with urad dal. I introduced my innovation to it and made it with moong dal instead since it is rich in nutrients and everyone’s favourite at home.

Ingredients:

For Moong dal batter:

Moong dal – 1 cup

Onion (medium sized, finely chopped) – 1 no

Garlic – 5-6 cloves

Ginger – 1/2 inch

Green chillies – 2- 3

Cumin seeds – 1 tsp

Chopped coriander leaves – 2 tbsp

Red chilli powder – 1 tsp

Sesame seeds – 1 tbsp

Salt to taste

For dough:

Wheat flour – 3 cups

1 tsp oil (optional)

Salt to taste

Water

For Tomato chutney:

Tomatoes (medium sized, finely chopped) – 2

Coriander powder – 2 tsp

Red chilli powder – 1 tsp

Mustard and Cumin seeds – 1 tsp each

Jaggery powder – 1 tbsp

Hing – 1/2 tsp

Oil – 1 tbsp

Salt to taste

Also:

Oil for roasting – as required

Onion lacchas – for garnish

Procedure:

For moong dal batter:

Wash and soak moong dal in water for 3-4 hours. Take it in a blender and add, garlic, ginger, green chillies and half teaspoon cumin seeds and blend till they form a smooth paste. Shift this mixture in a bowl and add chopped onions, coriander leaves, remaining cumin seeds, red chilli powder and salt. Mix them together well. This batter should have a semi-liquid consistency.

For Bedmi Paratha:

1. Make a soft dough with the wheat flour and keep it aside for 15 minutes.

2. Keep a tawa on flame for heating. Meanwhile, roll out a chapatti like you normally do.

3. Shift the chapatti on the tawa once it is hot. Take one tbsp of the moong dal mixture and spread it evenly on its top surface. You can increase the quantity of batter if you’re comfortable with it. Sprinkle few sesame seeds on it.

4. Grease the corners of the chapatti and the top surface with some oil. When the lower surface is light brown, turn over the chapatti gently. Don’t worry if the batter spills a bit but be careful and keep safe distance.

5. Apply light pressure with a spatula and roast your Bedmi paratha on medium flame till it turns a lovely brown on both sides.

For Tomato chutney:

Heat oil in a pan. Add mustard and cumin seeds to it and once they crackle, add hing. Add chopped tomatoes and all the ingredients to the pan and close the lid. Cook for 4-5 minutes till the tomatoes are mushy and oil separates.

Serve your Bedmi Paratha hot with tomato chutney and onion lacchas on the side!

You can alternately enjoy this paratha with dahi. It is healthy and extremely satisfying although it may seem tad complicated to make the first time. It is packed with proteins and is a great option for tiffin too.

Do give a try. Am sure you’ll love it!

© This site A Vibrant Palette is the property of Varsha Bagadia. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Varsha Bagadia and A Vibrant Palette with appropriate and specific direction to the original content.