Chur Chur Moong Dal Parantha - SK Khazana

Cooked moong dal kneaded with whole wheat flour and some masalas and rolled out into paranthas This is a Sanjeev Kapoor exclusive recipe.

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Chur Chur Moong Dal Parantha - SK Khazana

Main Ingredients Moong dal, Whole wheat flour
Cuisine Indian
Course Snacks and Starters
Prep Time 4-5 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Chur Chur Moong Dal Parantha - SK Khazana

  • 1 cup Moong dal
  • 1 1/2 cups for dusting Whole wheat flour
  • Salt to taste
  • 4 tablespoons Yogurt
  • 2-3 Green chillies chopped
  • 2 teaspoons Dried mango powder
  • 2 tablespoons Fresh coriander leaves finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Cumin powder
  • 2 teaspoons Oil
  • 8 teaspoon for drizzling Ghee
  • Pickle to serve


  1. Take moong dal in a bowl, add sufficient water and soak it for 3-4 hours. Drain and boil with salt till cooked completely taking care that the grains are intact.
  2. Transfer the cooked dal into a chopper and crush coarsely and transfer into a large bowl.
  3. Add whole wheat flour, yogurt, green chillies, dried mango powder, coriander leaves, salt, turmeric powder, red chilli powder and cumin powder and mix well. Add sufficient water and knead into semi-soft dough. Add 2 tsps oil and knead again. Cover and rest the dough for 15-20 minutes.
  4. Divide the dough into equal portions and shape them into balls. Roll out each ball into a small disc, spread 1 tsp ghee evenly. Sprinkle a little whole wheat flour and pleat, roll into a roundel, flatten it slightly and roll into a parantha.
  5. Heat a non-stick tawa, place one parantha on it and cook for 1 minute. Flip and drizzle a little ghee and spread it evenly. Flip again and drizzle a little ghee and spread it evenly. Cook, turning sides till both sides are evenly cooked and golden and crisp. Place them on a plate.
  6. Crush each parantha and place on a serving plate, drizzle a little ghee on top and serve hot with pickle.