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, potatoes, 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 most delicious and stomach-filling breakfast foods that can energize your body and help you go through 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, and 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 the potatoes and lentils; otherwise, the paratha may tear while rolling and frying.
In this recipe, I used 2 cups of fine flour and 1 cup of wheat flour. However, you can use only wheat flour or all-purpose flour if you prefer. I highly recommend mixing wheat flour with maida (fine flour) because this combination helps prevent constipation and gastric issues.
The paratha dough should be neither too soft nor too hard.
Using desi ghee for frying the parathas makes them tastier and crispier. If you have health concerns or do not like the taste of desi ghee, you can substitute it with olive oil.
For
more delicious stuffed paratha:
If you have tried this Aloo Moong Dal Recipe, then don’t forget to rate the recipe. You can also follow me on social media.
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 chilli.s
Combine the fine flour, wheat flour, salt, and oil in a medium-sized bowl and mix well.
Knead 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 peppercorns in the mortar
Combine boiled
and grated potatoes and dal in a large mixing bow.l
Next, add
chopped coriander leaves, green chilies, crushed red chilies, and ground masa.la
Keep mixing by adding salt
Cover and set aside for a while
Divide the dough iequal-sizedsize portions and give them in a dough ball shape.
Making one paratha takes a couple of dough balls at a time.
And roll them out into a 6-7-inch 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.
Heatthe Tawa or griddle over a medium flame by adding 1-2 tbsp ghee. Place the 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 mildly crispy.
Transfer it
to a plate and repeat the process for the remaining fillings and the dough ball.s
Aloo moong dal parathas are ready to serve
Serve hot paratha with a hot cup of tea
or Dahi chutn.ey
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 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 peppercorns 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-sized portions and give them a dough ball shape. To make one paratha, take a couple of dough balls at a time and roll them out into a 6-7-inch 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: Heatthe tawa or griddle over a medium flame by adding 1-2 tbsp ghee. Place the 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 mildly 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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