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moong daal paratha
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5 from 1 vote

Moong Daal Paratha

Stuffed Moong Daal Paratha- Spicy Indian flat bread filled with cooked yellow lentil and spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Uttar Pradesh Cuisine
Keyword: parartha, paratha
Servings: 4 people


For the dough

  • 4 cup Whole Wheat Flour / Atta
  • 1 tsp Salt / Namak
  • 1 tbsp Cooking Oil

For the stuffing

  • 1 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 3 Green chilies/Hari Mirch
  • 3 tbsp Fresh Mint / Hara Pudina
  • 1 tsp Ginger / Adrak Grated
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Fennel Seeds / Saunf
  • 1.5 tsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Salt / Namak
  • 2 tbsp Cooking Oil


  • Wash and soak moong daal in water for 20 minutes. Then drain and keep aside.
  • Heat oil in a pan, add cumin, fennel, and chopped green chilies.
  • When it becomes golden add turmeric and then add soaked daal.
  • Stir fry for few seconds, then add chili powder, ginger, and salt.
  • Now add 2 cup water, let it boil. When it starts boiling lower the flame, cover and cook till done.
  • It should be soft and a little moist. (add some more water if needed)
  • Then add mango powder,garam masala (or add 1 t.s lemon juice) and chopped mint or coriander.
  • Mix well and take out in a plate. Let it cool down completely.
  • Dough – take wheat flour in a deep pan, add salt and oil, rub, then make a soft dough with water, cover and let it rest for 15 minutes.
  • Take a ping pong size ball from the dough, flatten it a little, stuff with an equal amount of filling, seal it properly. Roll into a medium thick paratha.
  • Heat a flat pan, drizzle some oil or butter, put the rolled paratha on it, cook from both side with oil or butter till golden and crisp
  • If you want to avoid oil then make it like a roti and apply few drops of butter.
  • Serve hot.


Note-you can also make this paratha with split bengal gram(chana daal).
Serving suggestions-best with curd, potato curry and pickle