Sweet Potato Moong Dal Stuffed Paratha

 

I discovered this recipe yesterday when I found some sweet potatoes in the basket. I wanted to add some protein, so I used moong dal, which pairs perfectly with the paratha. After discussing the idea with my family, I decided to go ahead with it. The result was incredibly tasty, and it is going to be in our regular menu.

 

Indulge in the wholesome goodness of Sweet Potato Moong Dal Paratha, a flavorful Indian flatbread stuffed with a nutritious blend of sweet potatoes and spiced moong dal. This paratha is not only delicious but also packed with protein and dietary fibre, making it an excellent choice for a wholesome breakfast or lunch. Pair it with yoghurt or chutney for added flavour! Here is the recipe.

 

                                                            

                                                            

Meal Type: Lunch

Method: Tawa cooking

Cuisine: North Indian 

Yields: 6 to 8 parathas 

 

Recipe:

 

For the dough:

 

Whole wheat flour: 2 cups 

 

Sweet potatoes (boiled and mashed): 2 medium

 

Turmeric powder: 1/2 tsp

 

Kashmiri chilli powder: 1/2 tsp

 

Ginger-garlic paste: 1/2 tsp

 

Salt: to taste

 

Coriander-cumin powder: 1/2 tsp

 

Fresh coriander (finely chopped): 2 tbsp

 

Oil: for kneading the dough

 

**Note: No water is needed since the sweet potatoes are cooked.

 

For the filling:

 

Moong dal (cooked): 1 cup

 

Onion (finely chopped): 1

 

Green chillies (finely chopped): 2

 

Ginger-garlic paste: 1 tsp

 

Cumin seeds: 1 tsp

 

Turmeric: 1/2 tsp

 

Kashmiri chilli powder: 1 tsp

 

Coriander-cumin powder: 1 tsp

 

Kasuri methi (a few, crushed)

 

Garam masala: 1 tsp

 

Salt to taste

 

Oil 1 tbsp for cooking

 

Fresh coriander (chopped): 2 tbsp

 

Ghee or oil: for cooking 

 

Method:

For the dough:

 

In a mixing bowl, mash the sweet potatoes into a smooth paste. Combine the whole wheat flour, salt, ginger-garlic paste, turmeric, Kashmiri chilli powder, coriander-cumin powder, and fresh, finely chopped coriander. Mix well to form a soft dough. Cover and let it rest for 20 minutes. 

 

For the filling: 

 

In an open pot, cook the moong dal with a pinch of turmeric for about 15 minutes, ensuring it doesn't become overcooked. Strain the water and pulse it in a blender to achieve a coarse texture. In a pan, heat some oil and add the cumin seeds. Allow them to splutter before adding the chopped onions and ginger-garlic paste. Then, add the turmeric powder, Kashmiri chilli powder, coriander-cumin powder, garam masala, kasuri methi, salt to taste, and chopped coriander. Mix in the cooked moong dal until well combined. Finally, add the finely chopped onion, green chillies, and salt to the sweet potato-dal mixture and mix thoroughly.

 

Rolling out:

 

Divide the dough into equal-sized balls and flatten them slightly. Roll out each ball into a small circle, place a generous portion of the filling in the centre, fold the edges over to seal, and gently flatten again. Roll the stuffed paratha carefully to avoid spilling the filling. Heat a tava or skillet over medium heat and add ghee or oil. Cook the paratha on both sides until golden brown, adding more ghee or oil as needed. Serve hot with yoghurt or your favourite chutney. Enjoy!

 

 

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Nutritional Value (Per Paratha):

 

Calories: 200–220 kcal

 

Protein: 6–7 g

 

Fat: 6–8 g

 

Carbohydrates: 32–35 g

 

Fibre: 4–5 g

 

Sugar: 3–4 g

 

Iron: 2–3 mg (10–15% of daily value)

 

Calcium: 50–60 mg (5–6% of daily value)

 

Potassium: 250–300 mg

 

Vitamin A: 2500–3000 IU