Discard the water and rinse again, add fresh water , salt and a pinch of turmeric to a pressure cooker.

After two whistles , switch off the flame.

Once the pressure is released, open the cooker and drain any excess water.

Alternatively cook the moong in an open pot.

Let the boiled moong come to room temperature.

Add very little salt as the reserved water has salt.

Cover and keep it aside.

Mix boiled whole moong, coriander leaves, mint leaves, chopped green chillies, onions.

Also you can mix in some red chilly powder, garam masala, whole coriander seeds and some dry mango powder. You can skip the red chilly if you want a beautiful green colour of the paratha. ( I have not used any )

Mix everything very well and divide the mix into 4 parts.

Divide the dough into four parts and make balls.

Dust the surface with flour and roll the ball into a disc about 5”.

Now apply some ghee or oil to the disc.

Sprinkle some dry flour and place a generous amount of stuffing.

Now sprinkle some more flour on top and bring together the edges to seal the paratha.

Flatten the ball and again using dry flour roll the paratha.

Be gentle while rolling. Roll all parathas in the same manner.

Heat a griddle on medium flame.

Place the paratha one by one on the hot griddle and cook each side for 1/2 a minute.

Similarly, cook the rest of the parathas.