10 minsA flatbread made with wheat flour and stuffed with potato and peas make this recipe calorie dense and protein rich. A perfect tiffin option for children too.
Nutritional info
- Ingredients
- Step-by-step
1/4 Cup "For Dough:"(36.0 gm) Wheat Flour (Whole)
1/8 Tsp(0.56 gm) Salt
As Required(30.0 ml) Water
1 Tbsp "For Stuffing:"(14.0 gm) Whole Moong
1/8 Cup(23.0 gm) Potato(Boiled)
1/4 Tsp(0.54 gm) Red Chilly Powder
1/8 Tsp(0.63 gm) Ginger Garlic Paste
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.58 gm) Ajwain
1/4 Tsp(1.0 gm) Salt
1 Tsp(4.0 gm) Ghee
To make the filling for paratha, take 1/8th cup boiled potatoes in a mixing bowl.
To this, add 1/4th tsp each of salt, red chilly powder, haldi, jeera, ajwain, and 1/8th 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.
