Beetroot moong dal Paratha

Name: Beetroot moong dal Paratha
Total time: 1500 s
Yield: 5 pieces
Cuisine: Indian
Ingredients: 1 beetroot boiled; 1 cup whole wheat flour; as needed Salt; 1/2 tsp ajwain; 2 tsp oil; 1 cup skinned moong dal; 2 green chillies; 1/4 inch ginger; 1 tsp fennel seeds; 2 tsp coriander leaves chopped; 1 tsp coriander powder; 1/2 tsp jeera powder; 1/2 tsp kitchen king masala; 1/2 tsp turmeric powder; 1/2 tsp chilli powder; 1 tsp amchoor powder; Salt to taste; 1 tsp sugar; 2 tsp oil

Suchitra S(Radhika S) @Suchi2019

India

#CA2025
Delicious and nutrition packed paratha perfect for a complete meal or for lunch box.

Suchitra S(Radhika S) @Suchi2019

India

#CA2025
Delicious and nutrition packed paratha perfect for a complete meal or for lunch box.

Saved

Ingredients

25 min

5 pieces

1beetroot boiled
1 cupwhole wheat flour
as neededSalt
1/2 tspajwain
2 tspoil
For stuffing
1 cupskinned moong dal
2green chillies
1/4 inchginger
1 tspfennel seeds
2 tspcoriander leaves chopped
1 tspcoriander powder
1/2 tspjeera powder
1/2 tspkitchen king masala
1/2 tspturmeric powder
1/2 tspchilli powder
1 tspamchoor powder
Salt to taste
1 tspsugar
2 tspoil

Saved

Steps

25 min

1

For stuffing, soak moong dal for 4 hours remove water, add to mixi jar then add green chillies,ginger, fennel seeds and grind to paste without adding any water. Heat oil in a pan and add all the powder masala,salt,sugar add prepared paste and cook till raw smell goes finally add coriander leaves stuffing is ready..
2

For dough,make pulp from boiled beetroot and add it to the flour and prepare soft dough adding salt and ajwain cover keep it aside.
3

Make equal portions roll one fill stuffing in the middle fold it to make square shape roll it, roast on hot tawa applying oil/ghee both sides.
4

Serve with pickle and curd.