A flatbread which is very common in India made with wheat flour and stuffed with potato and moong makes this recipe calorie dense and excellent source of protein. A coriander chutney high in fiber making this recipe a complete meal.
Nutritional info
-
3.8 gm
-
5.5 gm
-
3.0 mg
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1.8 mg
-
36.3 mg
-
35.5 mcg
-
34.5 gm
-
231.5 kcal
- Ingredients
- Step-by-Step
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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.
Serve with chutney.