Moong Aloo Paratha Recipe

Name: Moong Aloo Paratha
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Masala Indian Bread
Ingredients: 4.0 Tbsp(30.0 gm) Wheat Flour (Whole); 0.13 Tsp(0.56 gm) Salt; 17.0 Ml(17.0 ml) Water; 0.24 Boiled Chopped Cup(32.0 gm) Potato; 1/4 Powder Tsp(0.54 gm) Red Chilly; 1/4 Tsp(0.59 gm) Jeera; 1/4 Tsp(0.58 gm) Ajwain; 1/4 Tsp(0.6 gm) Haldi; 0.13 Tsp(0.63 gm) Ginger Garlic Paste; 2.0 Tsp(6.0 gm) Ghee; 1/4 Tsp(1.0 gm) Salt; 0.18 Tbsp(3.0 gm) Whole Moong; 0.02 Tsp(0.09 gm) Salt; 7.0 Ml(7.0 ml) Water

10 mins 1 157 0

Moong aloo paratha is a flatbread made with wheat flour and stuffed with potato and moong make this recipe calorie dense and protein-rich. A perfect tiffin option for children too.

Nutrition Information per serve

188.7 kcal

Energy
26.2 gm

Carbohydrate
1.6 gm

Protein
6.5 gm

Total Fat
5.0 gm

Total Fiber

Ingredients
Step-by-Step
FAQs

4.0 Tbsp(30.0 gm) Wheat Flour (Whole)

0.13 Tsp(0.56 gm) Salt

17.0 Ml(17.0 ml) Water

0.24 Boiled Chopped Cup(32.0 gm) Potato

1/4 Powder Tsp(0.54 gm) Red Chilly

1/4 Tsp(0.59 gm) Jeera

1/4 Tsp(0.58 gm) Ajwain

1/4 Tsp(0.6 gm) Haldi

0.13 Tsp(0.63 gm) Ginger Garlic Paste

2.0 Tsp(6.0 gm) Ghee

1/4 Tsp(1.0 gm) Salt

0.18 Tbsp(3.0 gm) Whole Moong

0.02 Tsp(0.09 gm) Salt

7.0 Ml(7.0 ml) Water

To make the filling for paratha, take 1/8 cup boiled potatoes in a mixing bowl.
To this, add 1/4 tsp each of salt, red chilly powder, haldi, jeera, ajwain, and 1/8 tsp ginger garlic paste,
Then, add boiled whole moong and mash all the ingredients well.
Keep the mixture aside.
Now, roll the dough using a rolling pin.
Fill the stuffing carefully in the middle and pull in the edges.
Seal the dough edges leaving no gaps.
Roll out using a rolling pin.
Apply 1 tsp ghee and roast on a heated tawa.
Flip and repeat on the other side until its roasted.