Leftover Sundal and Molagapodi Paratha

Leftover Sundal and Molagapodi Paratha

Leftover with Sundal after Navarathri or any festival? Try this "Leftover Sundal and Molagapodi Paratha. This recipe is a miraculous transformation of leftover sundal and molagapodi into addictively delicious paratha loved by all age groups.
YouTube: https://www.youtube.com/watch?v=U3Ti0Hybq84
Pin: https://www.pinterest.com/pin/402931497902729933/

Refer to my Molagapodi recipe for Molagapodi preparation.

Reference Recipe
Molagapodi

Recipe: Leftover Sundal & Molagapodi Paratha

Preparation Time :  30 minutes

Cooking Time : 10 minutes

Gas : Low Flame

Yields : 4 large size paratha

Ingredients (Refer Video)

Sundal (Chickpeas) – ½ cup

Molagapodi – 1 tblsp

Wheat flour – 1 cup

Salt as needed

Water – as needed

Ghee or Oil – as cook to make the paratha’s

Video Preparation

1.       To begin making the ‘Leftover Sundal & Molagapodi Paratha’ prepare the chapathi dough. Combine wheat flour with salt and slowly add water to form a soft yet slightly firm dough. Knead well. Cover with damp cloth and let it rest for 20 minutes.

2.       Prepare the stuffing by combining leftover sundal & molagapodi.  Take a mortar & pestle or Mixie and grind them without adding water. There should not be any large chunks of sundal. Sundal and molagapodi mix mix is ready. Refer Video

3.       Divide the sundal mix & chapathi dough into 4 large size lemon balls.

4.       Dust the working surface with some atta and roll out the dough to form 3″-4″ diameter circles. Place the sundal and molagapodi mix as stuffing into it. Take the edges of the dough and cover the sundal and molagapodi mix stuffing

5.       Heat a iron tawa and once its hot, add 1/2 tsp ghee or Oil.

6.       Place a paratha and let it cook for 20 seconds. Flip the paratha and let it cook for a few 20 secs. Keep repeating until light brown spots appear and golden shade on both sides. Use a spatula to press the areas which are puffed as the paratha gets roasted evenly.

Notes

1.       Any non-sweet variety sundal can be used.

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml