Yellow Moong Dal and Spring Onion Paratha

Yellow Moong Dal and Spring Onion Paratha

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 165 cookbooks   This recipe has been viewed 83728 times

Who can resist a scrumptious paratha? It is a versatile dish, which can be served as a satiating snack or as a wholesome meal! In this delicious Yellow Moong Dal and Spring Onion Paratha, the spring onions provide an exciting crunch to a wholesome and tasty stuffing made of iron-rich yellow moong dal.

Moreover, this mouth-watering dish is made with a dough of whole wheat flour, avoiding maida, which tends to raise blood sugar levels fast. So, you can enjoy this nutrition-dense and flavourful snack without any guilt.

Serve with low fat curds and Mint and Onion Chutney .

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Yellow Moong Dal and Spring Onion Paratha recipe - How to make Yellow Moong Dal and Spring Onion Paratha

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 parathas
Show me for parathas


For The Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste

For The Stuffing
1/4 cup yellow moong dal (split yellow gram) , soaked for 1 hour and drained
1/4 cup finely chopped spring onions (whites and greens)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking

For the dough

    For the dough
  1. Combine the whole wheat flour and salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.

For the stuffing

    For the stuffing
  1. Boil enough water in a deep non-stick pan, add the soaked and drained yellow moong dal and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Drain well.
  2. Transfer the mixture into a plate and mash it lightly using a potato masher.
  3. Add all the remaining ingredients and mix well.
  4. Divide the stuffing into 6 equal portions and keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 6 equal portions.
  2. Roll a portion of the dough into a 75 mm (3") diameter circle using a little whole wheat flour for rolling.
  3. Place one portion of the stuffing in the centre of the circle.
  4. Bring together all the sides in the centre and seal tightly.
  5. Roll out again into 100 mm. (4") diameter circle, using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides.
  7. Repeat steps 2 to 6 to make 5 more parathas.
  8. Serve immediately.

Nutrient values (Abbrv) per paratha
Energy109 cal
Protein4.2 g
Carbohydrates19.7 g
Fiber3.2 g
Fat1.8 g
Cholesterol0 mg
Sodium6.2 mg

RECIPE SOURCE : Diabetic SnacksBuy this cookbook

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Yellow Moong Dal and Spring Onion Paratha
 on 22 Jan 16 12:41 PM

Loved the combination of ingredients in this stuffing. The recipe here says roll the paratha into 4 inch, but I rolled it into 5 inch to make it a bit thinner. However do roll gently, else the stuffing might spill out.
Yellow Moong Dal and Spring Onion Paratha
 on 22 Jan 16 11:50 AM

I love this recipe
Bermi Parathas ( Diabetes Recipe)
 on 14 May 14 04:08 PM

These parathas are Chatpatta and could be a great snack enjoyed with curd... or can also be served with some nice healthy subzi at lunch or supper... although it may seem difficult but... the parathas were very easy to roll... and we all relished it... Great recipe!!!