Hello friends, Today I shall be showing you a mouth-watering, healthy, protein-rich STUFFED MOONG PARATHA.

Moong or green gram, as you know, is a good source of plant-based protein and has fiber too, which makes it easily digestible. It is low in potassium and phosphorus, which protects kidney function. Moong is also good for weight management, heart health, and blood sugar level control.

Moong can be used both for sweet dishes and savory ones. You can make halwas, fritters, dals, khichadi, salads, and moong parathas.

Moong is a versatile bean that can be consumed, roasted, soaked, sprouted, or boiled.

Today I will be making STUFFED MOONG PARATHA, by using soaked and boiled moong for stuffing, along with green chilies, fresh coriander leaves, grated ginger, and salt to taste.

INGREDIENTS NEEDED FOR STUFFED MOONG PARATHAS:-

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These STUFFED MOONG PARATHA are not only delicious but also packed with nutrients!

boiled moong-1 cup
Big light green chilly-1 finely chopped
Fresh green coriander leaves- 3/4 cup, finely cut.
ginger-1-inch piece grated
salt-1/2 teaspoon.
OIL-For kneading and roasting parathas.

PREPARATIONS NEEDED TO MAKE THE STUFFING FOR MOONG PARATHA:-

Wash and soak 3/4 cup whole moong for 4-5 hours or overnight, then boil in a pressure cooker for 3-4 whistles (to make it soft), adding 3/4 cup of water and a little salt.

Chop the fresh parrot green chili into small pieces.
Cut the fresh coriander leaves also.
Peel and grate the ginger piece.

KNEADING THE DOUGH FOR MOONG PARATHA:-

Take 1 and 1/2 cups of wheat flour in a plate.
Add 1/2 teaspoon of salt, 2 tablespoons of oil, and 1/2 teaspoon of carrom (ajwaine) seeds.

Firstly, mix the flour well and then adding little make a soft dough.

Smear some oil on the dough and keep it aside.

MIXING OF THE STUFF FOR MOONG PARATHA:-

Take a mixing bowl or plate and put the boiled moong into it.

Now, with the help of a masher, mash the boiled moong to make a paste. Before doing it, strain out the extra water from it.

Now is the time to add green chilli, coriander leaves, ginger, and salt.

Mix all the ingredients nicely.
Make balls, size choice is yours.
Now make dough balls, double the quantity of stuff in number, but 1/2 the size of the stuff.

Rolling method of moong parathas:-

Take a rolling board and sprinkle some dry wheat flour on it.
Place 1 ball of the dough and roll it like a poori (about 6 inches in diameter).
Make 2 numbers.