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Moong Aloo Paratha With Chutney

193 10 mins 1 Servings

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Moong aloo paratha is a flatbread made with wheat flour and stuffed with potato and moong make this recipe calorie dense and protein-rich. Coriander chutney is high in fiber and antioxidants making this recipe a complete meal.

Nutritional info

172.60 kcal

Nutritional Distribution

Carbohydrate 23.50 gm
Protein 1.74 gm
Fat 5.98 gm
Fiber 4.72 gm

Ingredients

Whole Moong

0.18 Tbsp(3.0 gm) Whole Moong

Salt

0.13 Tsp(0.58 gm) Salt

Water

17.0 Ml(17.0 ml) Water

Wheat Flour (Whole)

4.0 Tbsp(30.0 gm) Wheat Flour (Whole)

Potato

1/4 Boiled Diced Cup(45.0 gm) Potato

Ginger Garlic Paste

1/8 Tsp(0.6 gm) Ginger Garlic Paste

Red Chilly

1/4 Powder Tsp(0.54 gm) Red Chilly

Jeera

1/4 Tsp(0.59 gm) Jeera

Haldi

1/4 Tsp(0.6 gm) Haldi

Ajwain

1/4 Tsp(0.58 gm) Ajwain

Salt

1/4 Tsp(1.0 gm) Salt

Salt

0.02 Tsp(0.09 gm) Salt

Ghee

2.0 Tsp(6.0 gm) Ghee

Water

7.0 Ml(7.0 ml) Water

Coriander Leaves

0.14 Chopped Cup(6.0 gm) Coriander Leaves

Peanuts

0.21 Tbsp(2.0 gm) Peanuts

Lemon Juice

0.14 Tbsp(2.0 ml) Lemon Juice

Salt

0.14 Tsp(0.62 gm) Salt

Green Chilli

0.27 Chopped Tsp(0.58 gm) Green Chilli

Water

3.0 Ml(3.0 ml) Water

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Steps

Step 1 To make the filling for paratha, take 1/8th cup boiled potatoes in a mixing bowl
Step 2 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
Step 3 Keep the mixture aside
Step 4 Now, roll the dough using a rolling pin
Step 5 Fill the stuffing carefully in the middle and pull in the edges
Step 6 Seal the dough edges leaving no gaps
Step 7 Roll out using a rolling pin
Step 8 Apply 1 tsp ghee and roast on a heated tawa
Step 9 Flip and repeat on the other side until its roasted
Step 10 Serve with chutney