Monday, February 22, 2016

Whole Moong Parathas, Lentils Stuffed Flat Breads

          We love parathas at home, though it may take a little longer to roll them out, they are worth all the effort and at the same time I can skip the side dish. For today's paratha, I have used whole moong dal/ whole green gram for the stuffing, the parathas are both filling and delicious and of course very healthy too. Just serve them with some pickle and vegetable raitha for a complete meal..

Need To Have
For The Dough

  • Whole Wheat flour/Atta - 2 cups
  • Turmeric Powder - 1/4 teaspoon
  • Salt to taste

For The Stuffing

  • Whole Moong/Green Gram - 1/3 cup
  • Onion - 1 medium, chopped
  • Grated Ginger - 1 teaspoon
  • Cumin Seeds - 1/2 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1/2 teaspoon
  • Cumin Powder - 1 teaspoon
  • Chopped Coriander - 2 tablespoons
  • Salt to taste


          Make a smooth dough with the whole wheat flour, turmeric powder and salt, apply some oil and keep it covered for about 30 minutes. Pressure cook the whole moong, till it's soft.

          Heat some oil, add the cumin seeds, when it starts sizzling, reduce the heat completely and add the turmeric powder, chilly powder, asafoetida and cumin powder, mix it well, then add the onions and saute till they turn pink.

          Add the cooked dal and mash and keep cooking till it turns dry, then add the chopped coriander, mix and remove.

          Leave the stuffing to cool, then divide both the dough and stuffing into 10 portions.

          Take a dough ball, roll it a little, place the stuffing, close it as shown in the picture. Dusting some flour, roll it out into not too thin discs.

          Heat a pan, place the paratha, cook it for half a minute, flip, apply some oil, flip and cook till light brown spots appear, apply oil on the other side, flip and cook that side too. Remove and serve it with some pickle and raitha.

You can use ghee or a mixture of oil and ghee for cooking the parathas.
Chop the onions really fine, otherwise it will be difficult to roll out the parathas.
You can soak the whole moong and cook, it'll get cooked faster.
Pin It


  1. They look good! Love the ginger cumin combination in your parantha recipe.

  2. Protein packed parathas ...perfect for brunch

  3. You are paratha queen Love those stuffed parathas.

  4. This is something new to me. Beautiful and delicious!

  5. Yummy and tempting....never tried moong as paratha stuffing