Moong Aloo Paratha With Curd Recipe

A flatbread which is very common in India made with wheat flour and stuffed with moong and potato makes this recipe calorie dense and protein rich and addition of Nestlé A+ Curd make this recipe a complete meal.

Nutritional info

  • 30.0 gm
  • 8.9 gm
    Total Fat
  • 1.2 mg
  • 3.1 gm
  • 2.3 mg
    Vitamin C
  • 234.0 kcal
  • 0.1 mcg
    Vitamin B12
  • 11.2 mcg
    Vitamin A
  • 108.7 mg
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
0.13 Tsp(0.58 gm) Salt
17.0 Ml(17.0 ml) Water
1/4 Boiled Diced Cup(45.0 gm) Potato
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.58 gm) Ajwain
1/4 Tsp(1.0 gm) Salt
0.18 Tbsp(3.0 gm) Whole Moong
2.0 Tsp(6.0 gm) Ghee
0.02 Tsp(0.09 gm) Salt
7.0 Ml(7.0 ml) Water
0.02 Tsp(0.08 ml) Lemon Juice
1/4 Cup(60.0 gm) Nestlé A+ Curd
  • To make the filling for paratha, take 1/8 cup boiled potatoes in a mixing bowl.

  • To this, add 1/4 tsp each of , red chilly powder, haldi, jeera, ajwain,

  • 1/8 tsp of ginger garlic paste, and 1/8 tsp salt

  • 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 Nestlé A+ Curd.

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