Moongdal Aloo Paratha / Dal Potato Paratha / Mashed Potato Lentil Paratha

I love Dal Parathas more than the Masala Paratha / Stuffed Parathas. This Moondgal Aloo Paratha recipe is one of my experiment n i chosen this for October month's BM under the theme "Cooking using Moongdal". But becoz of our car accident n other related issues i couldn't able to post it that time. But i would like to share those recipes here, this is one of the easiest, soft, aromatic n delicious Paratha loved by both adults n kids. Very simple recipe u have to add cooked n mashed dal n potato to the regular chapathi dough, for extra flavor n taste i added little spices n finely chopped cilantro to it. It turned out so good and we had this Stuffed Brinjal Curry. 

Have already tried a similar paratha with mashed dal with Palak combo, Moongdal Palak Paratha.
Ingredients

1. Whole Wheat Flour / Atta     2 cups + extra flour for dusting n rolling.
2. Moongdal Puree                   1/2 cup(cooked n mashed)
3. Potato/Aloo                           3 medium no. (cooked n mashed)
4. Cilantro/coriander leaves     2-3 tbsp (finely chopped)
5. Salt                  to taste
6. Turmeric powder                 1/4 tsp
7. Chili Powder                        1/2 tsp
8. Garam Masala Powder         1/2 tsp
9. Cumin Powder                      1/4 tsp
10. Milled Flax Seeds                2 tbsp (optional, i used)
11. Oil           1 tsp + to toast paratha

Method

• First pressure cook 1/4 cup or little less dal with enough water n pinch of turmeric powder to 2 whistles.
• Then drain the excess water(if any) and mash it to a smooth puree n keep aside.
• Boil potatoes, drain n peel outer skin and mash it completely and keep ready.

• Take a wide bowl, add flour, flax seeds, n other dry/spice powders and mix well then add chopped cilantro, mashed dal n potato/aloo and combine everything and suing very little water knead it to a smooth dough.
• Do not add water, dal n mashed potato have enough moisture to knead the dough. 
• lastly add 2 tsp oil and knead well and cover the dough and keep aside for 20-30 minutes.

• After that divide the dough in to 12 equal balls and using a well floured surface roll one ball at a time to 8" little thick paratha and repeat the same for all the remaining balls .
• Heat a griddle, when it gets really hot, toast the paratha on both the sides with few drops of oil and remove from the tawa.
• Super soft n delicious Moongdal Aloo Parathas ready.
• Serve with any curries or simple pickled curd/yogurt. We had it with Stuffed Brinjal Curry n mango pickle.

Notes:

Use ghee/butter to toast parathas for more flavor n taste.

Adjust spices to your taste, instead of moongdal/yellow lentil u can use tuvar dal, masoor dal also.

Same way mashed potato can be replaced with pumpkin puree, spinach puree, carrot, beets puree etc.

Linking this to "Food on Frinday - Potatoes/Sweet Potatoes" event.