Aloo Moong Dal Paratha Recipe - Yummy Traditional

Aloo Moong Dal Paratha Recipe

                                                       
aloo-moong-dal-paratha-recipe-with-step-by-step-photos


Aloo Moong Dal Paratha || Moong Dal Aloo Paratha || How to make aloo moong dal paratha With step by step photos 

Moong dal stuffed flatbread is made from protein-rich lentils, potato spices, and herbs. a delicious and golden brown crisp layer paratha goes well with a hot cup of tea. or nothing else to need with this paratha 

This stuffed aloo dal paratha is one of the delicious and stomach filling breakfast food that can energize your body and help to go for the day’s activities 

Personally, I love this dal aloo paratha. this paratha basically is my own creation and experiment which I am sharing here with all. hopefully, you will like and appreciate this recipe along with trying it in your kitchen   


               
moong-dal-aloo-paratha-recipe


For the best result follow my detailed step by step photo instructions and tips below the recipe card

Recipe notes:

  1. Don’t overcook potato and lentil otherwise, paratha may tear while rolling and frying
  2. I used 2 cups fine flour and 1 cup wheat flour in this recipe, whereas you can use only wheat flour alone or all-purpose flour. but I highly recommended mix wheat flour with maida or fine flour as  it prevents constipation and gastric problems
  3. Paratha dough neither should be soft nor hard
  4. Using desi ghee in frying paratha makes your paratha more tasty and crisp, while you can use olive oil if you have a health issue or doesn’t like the taste of desi ghee  
                                    
aloo-moong-dal-paratha

For more delicious stuffed paratha:

Aloo paratha

Dal paratha

Arabic paratha

Gobi paratha

Mooli paratha

Keema paratha

If you have tried this aloo moong dal paratha then don’t forget to rate the recipe. You can also follow me on Facebook, InstagramPinterest

           



Like Our Videos? Then do fellow and subscribe to us on youtube to get the latest Recipe Video updates.

                     
dal-aloo-paratha


To make this recipe firstly boil and grate potatoes

                         

boil-and-grate-the-potatoes

Rinse and boil the moong dal in ½ cup water

          

rinse-and-cook-dal-moong

Chop fresh coriander leaves and green chilies

           

chop-the-coriander-chillies


Combine the fine flour, wheat flour, salt, and oil into the medium-size bowl and mix well.

                

mix-oil-and-salt-in-the-flour

Knead to a bit hard and pliable dough. Cover with  a wet cloth keep it aside for 20 minutes


              
knead-the-dough


Crush coriander seeds, cumin seeds, and black peppercorn in the mortar

                         

crush-the-spices

Combine boiled and grated potatoes and dal in a large mixing bowl

                 

combine-dal-and-potato-in-the-mixing-bowl

Next,add chopped coriander leaves, green chilies, crushed red chilies, and ground masala

                  

mix-spices-and-herbs-in-the-mixture

Keep mixing by adding salt

            

keep-mixing-mixture-by-adding-salt

Cover and set aside for a while 

                           

cover-the-mixture

Divide the dough into equal size portions and give them to a dough ball shape

                     

divide-the-dough-into-equal-portions

To make one paratha takes a couple of dough balls at one time             

roll-the-roti-in-circle

And roll them out into 6-7 inches diameter circle

               
roll-them-out-in-equal-size
    

Spread the generously amount of prepared mixture over the one rolled roti. And apply some  water around the edges of the rolled roti

                 

spread-aloo-dal-mixture-over-the-rolled-roti

Cover the mixture with another rolled roti. And roll the prepared stuffed roti with the help of a rolling pin to evenly spread the mixture in the roti

                   

roll-out-the-paratha-evenly


Heat tawa or griddle over the medium flame by adding 1-2 tbsp ghee. Place raw paratha overheated tawa, after a minute, flip it using a spatula

             

cook-aloo-dal-paratha

Apply ½ tbsp ghee on each side and shallow fry until light brown spots appear on both sides and paratha turns mild crispy

                       

fry-paratha-until-crisp

Transfer it to a  plate and repeat the process for remaining fillings and dough balls

                             

prepare-all-remaining-paratha-in-this-way

Aloo moong dal parathas are ready to serve

               

paratha-ready-to-serve

Serve hot  paratha with a hot cup of tea or Dahi chutney

                    

serve-paratha-with-tea



                                                                                       

 

This stuffed flatbread is made from protein-rich lentils, potato spices, and herbs.a delicious and golden brown crisp layer paratha goes well with a hot cup of tea...

Ingredients:

  1. 2 cups, fine flour
  2. 1 cup, wheat flour
  3. ½ tsp, salt
  4. 20 ml, oil
  5. 75 ml, plain water
  6. 100g, ghee/oil

For paratha fillings:

  1. 150g, boiled moong dal
  2. 150g, boiled potatoes
  3. 2 tbsp, fresh coriander leaves
  4. 3-4 pcs, green chilies
  5. 1 tsp, black peppercorn
  6. 1 tsp, cumin seeds
  7. 1 tsp, coriander seeds
  8. 1 tsp, crushed red chilies
  9. Salt to taste
How to make aloo moong dal paratha?

  1. Preparation for making aloo dal paratha: To make this recipe firstly boil and grate potatoes Rinse and boil the moong dal in ½ cup water. chop fresh coriander leaves and green chilies
  2. Preparation of kneading the dough: Combine the fine flour, wheat flour, salt, and oil into the medium-size bowl and mix well
  3. Preparation of kneading the dough: Combine the fine flour, wheat flour, salt, and oil into the medium-size bowl and mix well
  4. Knead to a bit hard and pliable dough.Cover with  a wet cloth keep it aside for 20 minutes
  5. Making aloo dal mixture: Crush coriander seeds, cumin seeds, and black peppercorn in the mortar. Combine boiled and grated potatoes and dal in a large mixing bowl next, add chopped coriander leaves, green chilies, crushed red chilies, and ground masala. Keep mixing by adding salt. Cover and set aside for a while
  6. Divide the dough and roll out the rotis: Divide the dough into equal size portions and give them a dough ball shape. To make one paratha take a couple of dough balls at one time And roll them out into 6-7 inches diameter circle. Spread the generously amount of prepared mixture over the one rolled roti. And apply some water around the edges of the rolled roti. Cover the mixture with another rolled roti. And roll the prepared stuffed roti with the help of a rolling pin to evenly spread the mixture in the roti
  7. Cook the stuffed raw paratha: Heat tawa or griddle over the medium flame by adding 1-2 tbsp ghee. Place raw paratha overheated tawa, after a minute, flip it using a spatula. Apply ½ tbsp ghee on each side and shallow fry until light brown spots appear on both sides and paratha turns mild crispy. Transfer it to a  plate and repeat the process for the remaining fillings and dough balls
  8. Serving tips: Aloo moong dal parathas are ready to serve. Serve hot paratha with a hot cup of tea or Dahi chutney

*Not be duplicated, rewritten or published without permission- Thank you!

Have you any doubts about this blog kindly let me know
EmoticonEmoticon