Beetroot & Moong Paratha | How to make Beetroot & Moong Paratha

If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email

 

 

And these beauties are called Beetroot & Moong Paratha, thought I fondly refer them as Dal-Roti-Sabji, Since it has all I would have otherwise for my lunch. Beauty of this recipe is that its very simple and yet full of nutrition you need. 

As perfect tiffin recipe for kids of any age and once this is packed you can be rest assured of the kid. Most kids are picky and these roll type Beetroot & Moong Parathas comes very handy. Complimenting is the paneer and yoghurt dip to make the nutrition even better. So here is how you can try your hands on this recipe of Beetroot & Moong Paratha.

Beetroot & Moong Paratha
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
269 calories
52 g
0 g
3 g
7 g
0 g
75 g
83 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
75g
Servings
2
Amount Per Serving
Calories 269
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 83mg
3%
Total Carbohydrates 52g
17%
Dietary Fiber 2g
10%
Sugars 0g
Protein 7g
Vitamin A
0%
Vitamin C
1%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Wheat Flour: 1 cup
  2. Beetroot: 2 tbsp Boiled and pureed
  3. Curd: 1/2 cup
  4. Ginger garlic paste: 1 tbsp
  5. Moong dal: 1/2 cup boiled
  6. Paneer: 1/2 cup
  7. Garlic: 2 cloves
  8. Black pepper: 1/2 tsp
  9. Salt: as per taste
  10. Aamchur: 1/2 tsp
  11. Lemon juice: 1 tsp
  12. Garam masala: 1/2 tsp
  13. Coriander: 1 tsp chopped
  14. Cumin powder: 1/2 tsp
  15. Cumin seeds: 1/4 tsp
  16. Oil: 1 tsp
Instructions
  1. Knead the flour with beetroot puree, salt, ginger garlic paste and curd and keep aside.
  2. Heat 1/2 tsp oil and crackle cumin seeds and then add ginger garlic into it.
  3. Now add the daal with salt, cumin powder and cook till it dries.
  4. Add lemon juice, amchur and garam masala and keep it aside.
  5. Now make a dip by making a paste of paneer, curd , garlic and salt.
  6. Take a small ball of dough and stuff the daal and make a paratha.
  7. Lightly grease it with oil and cook both sides and serve it with paneer dip.
beta
calories
269
fat
3g
protein
7g
carbs
52g
more
RecipeDabba https://recipedabba.com/

If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.