How to make Chur Chur Moong Dal Parantha - SK Khazana -

Cooked moong dal kneaded with whole wheat flour and some masalas and rolled out into paranthas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moong dal (मूंग दाल), Whole wheat flour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chur Chur Moong Dal Parantha - SK Khazana checkout Kanji Bada, Dal Puri, Mangodi Palak Wade, Rayalseema Pesarettu . You can also find more Snacks and Starters recipes like Aloo Paneer Tikki - Cook Smart Palak Tikki Corn Sev Puri Gilafi Kabab

Chur Chur Moong Dal Parantha - SK Khazana

Chur Chur Moong Dal Parantha - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 4-5 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chur Chur Moong Dal Parantha - SK Khazana Recipe

  • Moong dal 1 cup

  • Whole wheat flour 1 1/2 cups for dusting

  • Salt to taste

  • Yogurt 4 tablespoons

  • Green chillies chopped 2-3

  • Dried mango powder 2 teaspoons

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Oil 2 teaspoons

  • Ghee 8 teaspoon for drizzling

  • Pickle to serve


Step 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.

Step 2

Transfer the cooked dal into a chopper and crush coarsely and transfer into a large bowl.

Step 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.

Step 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.

Step 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.

Step 6

Crush each parantha and place on a serving plate, drizzle a little ghee on top and serve hot with pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.