10 mins 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.
Nutritional info
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Vitamin A8.7 mcg
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Carbohydrate28.3 gm
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Total Fat6.5 gm
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Iron1.1 mg
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Vitamin C2.1 mg
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Energy198.2 kcal
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Protein1.6 gm
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Calcium18.9 mg
- 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
1/4 Boiled Diced Cup(45.0 gm) Potato
1/4 Powder Tsp(0.54 gm) Red Chilly
0.13 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
2.0 Tsp(6.0 gm) Ghee
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.
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