Churi Paratha - Rajasthani Moong Churi Masala Paratha Recipe

Churi Masala Paratha is very famous in Rajasthan.  Earlier people used to make pulses at home.  Whole pulses were brought from the market and sieved through a sieve and the small pulses that came out in the filtering were called dal churi.  This is the traditional way, today we will prepare Churi Masala Paratha in an easy way.  These are so amazing in taste that you will want to make them again and again.


Ingredients for Moong Churi Paratha


Green Grams - ½ cup (100 grams)

Wheat Flour - 2 cups (300 grams)

Salt - 1 tsp

Red Chilli - ½ tsp, coarsely ground

Green Chilli - 2, finely chopped

Ginger - 1 tsp, grated

Coriander Powder - 1 tsp

Cumin Seeds - ½ tsp

Asafoetida - 1 pinch

Turmeric Powder - ½ tsp

Garam Masala - ¼ tsp

Oil - 2 tsp

Coriander Leaves - 2 tbsp


For Roasted Tomato Chutney


Tomato - 2

Coriander Leaves - 3-4 tbsp

Green Chilli - 3-4

Ginger - ½ inch

Salt - ½ tsp

Black Salt - ½ tsp

Roasted Cumin - ½ tsp


Process of making dough


Put ½ cup of green moong dal in a mixer jar and grind it coarsely.  Check the pulse and grind it, because it is not to be made into powder.  Now take it out in a bowl, wash it and soak it in hot water and keep it for 1 hour.


When time is up, take soaked lentils, 2 cups of wheat flour, 1 tsp of salt, 1 tsp of crushed red chillies, 2 finely chopped green chillies, 1 tsp of grated ginger, 1 tsp of coriander powder, ½ tsp of cumin, 1 big pinch of asafoetida, ½ tsp of turmeric, ¼ tsp of garam masala, 2 tsp of oil and 2 tsp of green coriander in a large bowl.  Now mix them well, then add water little by little and knead the dough like a paratha.  After kneading, keep it covered for half an hour.


Process of making roasted tomato chutney


Put a sieve stand on the gas and put 2 tomatoes on it and roast it till it turns black.  After roasting, take it off and cool it.  Then remove their skin, they peel off very easily.  Then in a mixer jar add chopped roasted tomatoes, 4 green chilies, ½ inch of ginger, 3-4 tbsp of green coriander, ½ tsp of salt, ½ tsp of black salt and ½ tsp of roasted cumin.  Now grind them finely, roasted tomato chutney will be ready.


Process of making Churi Masala Paratha


Take some oil in your hand and mash the dough.  Now put some dry flour on your hand and break a ball, as big or small as you want to make paratha.  Make a peda by making it round and roll it lightly, if it sticks, then roll it by applying a little dry flour.  After rolling, pour some oil on it and spread it around and fold it in half.  Then apply some oil back and fold it in half again.


Now roll it lightly by applying flour on it, remember that it has to be rolled from all three sides so that it is rolled triangular.  Now heat the tawa and put some oil on it and cook the parathas.  Apply oil little by little and cook till brown spots appear on both the sides.  After roasting, take it off and bake the rest in the same way.  In this way churi masala paratha will be ready.  Serve them with roasted tomato chutney and enjoy the taste.




Churi of lentils has to be soaked well.

The dough has to be kneaded exactly like an ordinary paratha.

While rolling, roll with a light hand so that the parathas do not get torn.

The flame should be medium while roasting the parathas.  If the parathas are roasting slowly, then turn the flame back to medium high.

Churi Paratha - Rajasthani Moong Churi Masala Paratha Recipe



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