High-Protein Chana Moong Paratha

45Min

8Servings

165Cal

MediumLevel

VegetarianVeganKid friendly

Ingredients

Dough

wheat flour

240 g

besan (chickpea flour)

60 g

water

120 ml

oil

15 ml

Filling

soaked chana (cooked)

150 g

soaked moong (cooked)

150 g

garlic (minced)

3 clove

green chilli (minced)

2 piece

onion (chopped)

1 piece

coriander leaves (chopped)

15 g

jeera (cumin)

5 g

ajwain

3 g

kasuri methi

3 g

salt

5 g

pickle masala

3 g

Instructions

Prepare the filling

Mash the soaked chana and moong with garlic, green chilli, onion, and coriander.

5 min

Mash to a coarse paste so the paratha stays soft and filling doesn’t spill.

Make the spiced dough

Combine wheat flour, besan, jeera, ajwain, kasuri methi, salt, pickle masala and oil; gradually add water to form a soft dough.

8 min

Knead 2-3 minutes until dough is smooth and pliable.

Rest the dough

Cover and let the dough rest for 10 minutes to relax the gluten.

10 mintimer 10 min

Resting makes rolling easier and prevents cracking.

Divide and stuff

Divide dough into 8 balls. Flatten each ball, place filling in center, seal edges, and gently roll into a 15 cm paratha.

12 min

Keep filling amount moderate to avoid tearing.

Cook the parathas

Heat a pan over medium heat. Cook each paratha 2 minutes per side until golden brown spots appear; brush with a little oil if desired.

10 minMedium heattimer 2 min

Do not press too hard; this keeps parathas fluffy.

Original recipe

InstagramRecipe by @kavita.food_vlog

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Heat on a hot pan or in a 180°C oven for 5 minutes

Layer parathas between parchment to prevent sticking; reheat directly from frozen.

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