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 of 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 try it in your kitchen
For the best result follow my detailed step-by-step photo instructions and tips below the recipe card
Recipe
notes:
- Don’t overcook potato and lentils otherwise, paratha may tear while rolling and frying
- 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 mixing wheat flour with maida or fine flour as it prevents constipation and gastric problems
- Paratha dough neither should be soft nor hard
- 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 don’t like the taste of desi ghee
For
more delicious stuffed paratha:
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To make this
recipe firstly boil and grate potatoes
Rinse and
boil the moong dal in ½ cup of water
Chop fresh coriander leaves and green chilies
Combine the fine flour, wheat flour, salt, and oil in a medium-sized bowl and mix well.
Knead to a bit of hard and pliable dough. Cover
with a wet cloth and keep it aside for 20
minutes
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
Divide the dough into equal size portions and give them in a dough ball shape
To make one paratha takes a couple of dough balls at one time
And roll them out into 6-7 inches diameter circle
Spread the generous 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
Heat Tawa or griddle over 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
Aloo moong dal parathas are ready to serve
Serve hot paratha with a hot cup of tea
or Dahi chutney
This stuffed flatbread is made from protein-rich lentils, potato spices, and herbs. a delicious and golden brown crisp layer of paratha goes well with a hot cup of tea...
Ingredients:
- 2 cups, of fine flour
- 1 cup, wheat flour
- ½ tsp, salt
- 20 ml, of oil
- 75 ml, plain water
- 100g, ghee/oil
For Paratha Fillings:
- 150g, boiled moong dal
- 150g, boiled potatoes
- 2 tbsp, fresh coriander leaves
- 3-4 pcs, green chilies
- 1 tsp, black peppercorn
- 1 tsp, cumin seeds
- 1 tsp, coriander seeds
- 1 tsp, crushed red chilies
- Salt to taste
- Preparation for making aloo dal paratha: To make this recipe firstly boil and grate potatoes Rinse and boil the moong dal in ½ cup of water. chop fresh coriander leaves and green chilies
- Preparation of kneading the dough: Combine the fine flour, wheat flour, salt, and oil into a medium-sized bowl and mix well
- Preparation of kneading the dough: Combine the fine flour, wheat flour, salt, and oil into a medium-sized bowl and mix well
- Knead to a bit of hard and pliable dough. Cover with a wet cloth and keep it aside for 20 minutes
- 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, and add chopped coriander leaves, green chilies, crushed red chilies, and ground masala. Keep mixing by adding salt. Cover and set aside for a while
- 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 a 6-7 inches diameter circle. Spread the generous 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
- 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 the paratha turns mild crispy. Transfer it to a plate and repeat the process for the remaining fillings and dough balls
- Serving tips: Aloo moong dal parathas are ready to serve. Serve hot paratha with a hot cup of tea or Dahi chutney
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