Hyacinth beans Paratha (Mochakkai Paratha Recipe)

This mochakkai paratha is never before seen or heard recipe this was my own imagination and creation. Mom and I enjoyed it. Many times i never record the best recipes i create this time i made sure to record whatever the outcome. We peel and hull the hyacinth beans for many recipes I've already posted a detail video how to hull and cook the hyacinth beans. For convenience we get hulled hyacinth beans from store these days to save time and it helps local women to earn extra income.

How to clean and hull hyacinth beans 

Recipe video on youtube english😀

Ingredients to prepare Hyacinth Beans Paratha:

For Filling:

200 Grams Hulled Hyacinth Beans Cooked

100 Grams Beaten Rice / Poha/ Paper Avalakki / Aval 

2 Medium Onion Finely Chopped 

5 Sprigs Coriander leaves Finely chopped 

5 Sprigs Curry Leaves Finely Chopped 

5 Green Chilies 

1 Tbsp Ginger and Garlic paste

1 Tbsp Curry Powder 

1 Tbsp Chaat Masala

3 Tbsp Oil

Salt as per taste

Oil or ghee as required to fry the paratha

Method:

Pre cook the hyacinth beans till tender.

Drain excess moisture allow to cool for 1 hour.

Add the cooked beans to a mixer and grind to form a semi coarse paste.

Peel and finely chop onions. Separate and wash the coriander and curry leaves and finely chop.

Heat a wok on medium flame.heat a wok with 3 tsp oil.

Add the onion followed by ginger and garlic paste fry till onion turns transparent.

Add curry powder and chaat masala and fry till raw flavor reduces.

Add the ground bean paste and fry for few minutes keep stirring occasionally.

Add the beaten rice or poha to a mixer and grind to form a smooth powder.

Add salt to the bean paste and stir once. place on low flame.

Gradually add the ground poha or beaten rice flour, coriander and curry leaves, stir well make sure all the ingredients are well mixed with the bean masala make sure the filling is tight and does not contain any moisture. 

Once cooked we can form shape with bean filling that point remove from flame allow to cool.

For the dough:

2 Cups Whole Wheat Flour

1/4 Tsp Salt

2 Tbsp Oil

Water as required 

Method:

In a mixing bowl add whole wheat flour and salt mix well.

Gradually add water and knead to form a smooth dough.

Add oil Knead for 5 minutes, cover and reserve.

Allow the dough to rest for 15 to 20 minutes.

Prepare Paratha:

Divide the dough into slightly larger than lemon size equal roundels. 

Divide the filling into lime size roundels.

Reserve flour for dusting the surface.

Take a dough roundel gently flatten and place the filling in the middle.

Gather all the edges and form a roundel.

Place the filled roundel on a chapathi stone. Dust the surface and roundel.

With gentle hands roll out the dough into even paratha.

Heat a tawa on medium flame.

Transfer the paratha to tawa and fry for two minutes.

Flip the paratha and fry for another two minutes. Spread one tsp oil on the paratha and fry till golden for minute...remove from flame and serve hot with pickle...Enjoy!