- Serves
- 4
- Portion
- 1 paratha
- Time
- Soak 2 h · 40 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Nourishing
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat flour (atta) | 1⅓ cups | 160 g | 800 g | |
| Water | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Moong dal, yellow split | ⅓ cup + 1 tbsp, soaked | 80 g | 400 g | |
| Water | ⅔ cup (cooking dal) | 150 ml | 750 ml | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Asafoetida (hing) | pinch | 0.2 g | 1 g | |
| Coriander leaves | 2 tbsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Ghee (cow) | for cooking | 20 g | 100 g |
Method
How to cook it
Step 1: Cook moong in water until soft but dry (8 minutes); mash with spices, ginger, coriander and salt.
Step 2: Knead a soft dough; rest.
Step 3: Stuff and roll gently; cook on medium with ghee.
Nutrition
Per serving, estimated
252kcal
Energy
9.7g
Protein
6g
Fat
37.4g
Carbohydrate
6.4g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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