Moong Dal and Paneer Paratha ( Gluten Free Recipe)
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 23752 times
Pep up nachni flour by mixing it with moong dal and paneer to make an ideal breakfast paratha! cooked moong dal also provides the necessary binding.
Method- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4”) diameter, using a little red millet flour for rolling
- Heat non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both sides.
- Serve immediately.
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Nutrient values (Abbrv) per paratha
| Energy | 139 cal |
| Protein | 6.2 g |
| Carbohydrates | 20 g |
| Fiber | 2.9 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 6.8 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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