Moong and Sweet Potato Stuffed Paratha

Dough:
1. Mix all ingredients & make a dough using warm water (add a little at a time, the dough should be slightly firm but not too tight). Cover & place to the side.

Stuffing:
1. Wash & drain the moong. Add water & boil until soft & easily breakable between your fingers. (The water should have evaporated too).
2. Steam or boil the sweet potato & remove the skin once cooked.
3. In a pan heat the oil over a medium flame.
4. Add in diced ginger, asafoetida & sauté for a few minutes.
5. Add in cooked sweet potato, moong & remaining spices.
6. Mix well & gently mash moong & sweet potato whilst mixing.
7. Add in butter & mix well, cover & cook for 8 mins to ensure the spices have been well infused.
8. Take off the heat and let it cool down completely.

Paratha:
1. Divide the stuffing into 35 small balls.
2. Heat a flat pan over a medium flame.
3. Take a segment of the dough, form a ball, dip into flour & roll out large enough to cover the stuffing ball (fig 2).
4. Place the stuffing ball into the middle & wrap upwards & twist off the excess (fig 3-4).
5. Pat flat with your fingers & lightly dip in flour (fig 5).
6. Roll out further forming a round paratha & place on the pan.
7. As the underneath starts to cook flip it over & lightly grease the surface of the cooked side. Flip over after the second side starts to cook and now grease this side. Make sure both sides of the paratha have been greased & cooked to a nice brown colour.
8. Serve with a dollop of butter or as it is.

Enjoy!