Amaranth Moong Carrot Parantha With Ghee Recipe

Paratha is the most quickest and easiest snack to sneak in veggies, flour of your choice. Carrot, rajgira flour and sunflower seeds powder makes it a very fulfilling snack with Vitamin A, good fats and gluten free. A very versatile snack that cane be your travel food, finger food and packed in tiffin box.

Nutritional info

  • 43.0 mcg
    Vitamin A
  • 29.4 gm
    Carbohydrate
  • 6.3 gm
    Total Fat
  • 1.6 mg
    Iron
  • 0.2 mg
    Vitamin C
  • 228.8 kcal
    Energy
  • 4.1 gm
    Protein
  • 47.8 mg
    Calcium

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4.0 Flour Tbsp(31.0 gm) Rajgira

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2.0 Grated Tbsp(10.0 gm) Carrot

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1.0 Tbsp(17.0 gm) Moong Dal

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1.0 Tsp(3.0 gm) Sunflower Seeds

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1/4 Grated Tsp(0.47 gm) Ginger

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1/8 Tsp(0.29 gm) Haldi

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1/8 Tsp(0.54 gm) Salt

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1.0 Tsp(4.0 gm) Ghee

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10.0 Ml(10.0 ml) Water
  • Prepreparation

    Powder 1 tsp sunflower seeds.

  • Boil 1 tbsp moong dal and grind into a coarse mixture.

  • For Paratha

    In a mixing bowl, take 4 tbsp rajgira flour, 1.5 tbsp grated carrot, 3 tbsp boiled moong dal, 1/8th tsp salt, 1/2 tsp sunflower seeds powder, 1/4th tsp grated ginger and 1/8th tsp haldi

  • Mixing it properly with hand, add a little water and knead it into a dough and roll it into a ball form.

  • Coating it very lightly with rajgira flour, flatten it and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Serve hot.