Moong Aloo Paratha with Chutney Recipe

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
    Protein
  • 5.5 gm
    Total Fat
  • 3.0 mg
    Vitamin C
  • 1.8 mg
    Iron
  • 36.3 mg
    Calcium
  • 35.5 mcg
    Vitamin A
  • 34.5 gm
    Carbohydrate
  • 231.5 kcal
    Energy
  • Ingredients
  • Step-by-Step

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1/4 Cup(36.0 gm) Wheat Flour (Whole)

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1/8 Tsp(0.54 gm) Salt

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As Required(30.0 ml) Water

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1 Tbsp(14.0 gm) Whole Moong

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1/8 Cup(22.0 gm) Potato(Boiled,Diced)

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1/4 Tsp(0.54 gm) Red Chilly Powder

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1/8 Tsp(0.6 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

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1 Cup(5.0 gm) Coriander Leaves(Chopped)

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2 Tbsp(3.0 gm) Peanuts

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2 Tsp(0.51 gm) Green Chilli(Chopped)

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1 Tbsp(1.0 ml) Lemon Juice

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1/8 Tsp(0.54 gm) Salt

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As Required(2.0 ml) Water

  • 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.

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