Spicy Moong Dal Flour Flatbread with Paneer and Vegetables

1.In a large mixing bowl, combine moong dal flour, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well.

2.Add the ginger garlic paste, finely chopped onion, red capsicum, tomatoes, peas, paneer, green chili (if using), and coriander leaves to the flour mixture. Stir to combine evenly.

3.Gradually add water, a little at a time, and mix to form a soft, pliable dough. The dough should be firm enough to roll but not dry. Add oil and knead once more to incorporate.

4.Divide the dough into 4 equal portions and shape each into a ball. Lightly flour a clean surface and rolling pin with moong dal flour.

5.Roll each ball into a flatbread about 6-7 inches in diameter, dusting with flour as needed to prevent sticking.

6.Heat a non-stick skillet or tawa over medium heat. Once hot, place one flatbread on the skillet.

7.Cook for 1-2 minutes until bubbles start to form, then flip. Brush a little oil around the edges and on the surface, cook for another 1-2 minutes until golden brown spots appear.

8.Flip again and press gently with a spatula to cook evenly, adding oil if needed. The flatbread should be cooked through with a slightly crispy exterior.

9.Remove from the skillet and keep warm. Repeat the process with the remaining dough balls.

10.Serve the spicy moong dal flatbreads hot with yogurt, chutney, or a side salad for a complete meal.