Bhatia Fusion · New dishes from leftovers
Moonga ji Dar jo Paratho
Split green gram paratha
Soft, savoury parathas: 1 cup of moonga ji dar is kneaded — with no added water — into whole wheat dough with green chilli, ginger, cumin, coriander and some oil or ghee, rolled into discs and roasted on a hot griddle with more oil or ghee. Eaten hot with curd, raita or pickle.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Finely chop the ginger, coriander leaves and green chillies.
Mix all the ingredients with the whole wheat flour, adding no water at all. Knead thoroughly into a soft dough and divide it into 4 portions.
Flatten each portion into a round disc with a rolling pin.
Roast each paratha on a hot griddle with oil or ghee on both sides until golden brown.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Do not add any water to the dough.
Serve with
Served hot with curd, raita or pickle.
Nutrition
EstimatedPer paratha
520 kcal
- Protein
- 21 g
- Carbohydrate
- 85 g
- Fat
- 12 g
The recipe makes 4 parathas.
Whole recipe
2,070 kcal
- Protein
- 85 g
- Carbohydrate
- 338 g
- Fat
- 46 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Use some of the oil or ghee in the dough and keep the rest for roasting the parathas on the griddle.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Renuka George Bhatia.
See the original recipe and photos