February 28, 2017

Moong Paratha | Greengram Flat bread - (Protein rich Paratha)

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Moong(hindi) / Hessarakaalu (kannada)/Paccha payaru (tamil) belongs to the legume family rich in vitamins and proteins.

Moong is widely used in Indian cuisine in the form of gravies ,stir fries,salads. The dehusked version is the Moong Dhall/Paitham paruppu/Paasi paruppu  which is yellow in color used in preparation of Dals,kootu,sambar,payasam etc.
To know more about the nutritional value of the Moong bean you may refer to this information provided by Wikipedia  https://en.wikipedia.org/wiki/Mung_bean
 Though this is very high in nutrition many people donot relish this bean in any form for various reasons and people at my home also donot have it with much liking. So I invented this way of including it regular diet in the form of paratha and they were not able to identify what went into the paratha 😉. You can try to mask like this and feed it to your children and adults as well.
You can also check for other Roti/Parathas featured in this blog.

Preparation Time : 30 mins
Cooking Time : 30-40mins
Makes : 12-14 parathas
Complexity : Medium High

©Sweet Spicy Tasty©

1.5 cups whole wheat flour
1 cup moong - soaked overnight and pressure cooked with salt
1 tsp red chilli powder
1 tsp haldi powder
1 tsp dhaniya powder
1/2 tsp roasted jeera powder (optional)
finely chopped corriander
salt to taste
Oil for roasting the parathas.


  • In a mixing bowl,combine the boiled moong,salt,chilli powder,haldi,jeera powder,dhaniya powder,chopped corriander and mash it well with your hands until all the flavors get incorporated well into the moong.
  • Add the whole wheat flour and by adding water little by little,knead the dough well,cover and rest it for about 20 25 mins .
  • Pinch out even sized balls and roll them into thin rotis .
  • Heat a griddle,place the rolled out paratha on to the griddle,flip to other side when you see light brown spots.
  • Drizzle some oil and cook it well on both sides.
  • Serve hot with Green chutney or thick curd and some pickle.
©Sweet Spicy Tasty©

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