Moong Aloo Paratha Recipe

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
  • 26.2 gm
  • 1.6 gm
  • 6.5 gm
    Total Fat
  • 5.0 gm
    Total Fiber
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.

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