Moong Aloo Paratha Recipe

A 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
1/4 Cup "For Dough:"(36.0 gm) Wheat Flour (Whole)
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1/8 Tsp(0.56 gm) Salt
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As Required(30.0 ml) Water
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1 Tbsp "For Stuffing:"(14.0 gm) Whole Moong
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1/8 Cup(23.0 gm) Potato(Boiled)
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1/4 Tsp(0.54 gm) Red Chilly Powder
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1/8 Tsp(0.63 gm) Ginger Garlic Paste
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.58 gm) Ajwain
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1/4 Tsp(1.0 gm) Salt
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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.