Flaky Mugdal Paratha

Flaky Mugdal Paratha

This Moong Dal Paratha is a unique, incredibly crispy, flaky (khari-like), and nutritious flatbread. Packed with the wholesome goodness of yellow moong dal and aromatic spices, it stays fresh and crispy for up to 4 days, making it an ideal choice for busy weekdays, lunchboxes, or long-distance travel.

There is something magical about school lunchboxes or long train journeys filled with mom’s special stuffed parathas. Opening a tiffin box to find flaky, golden parathas paired with a simple pickle instantly takes us back to cozy winter mornings and the comforting aroma of home-cooked meals straight from the kitchen.

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5. Crispy Layered Masala Paratha – Marathi Recipe

Some Interesting facts about Flaky Mugdal Paratha:-

Unlike regular parathas that turn soggy within hours, this special technique gives it a texture remarkably similar to a bakery puff pastry or khari. Plus, moong dal is a powerhouse of plant-based protein and easily digestible nutrients, allowing you to enjoy a festive, snack-like crispness with everyday health benefits.without needing any side dip.

Flaky Mugdal Paratha

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 1/2 cup Moong dal
• 3/4 cup Water
• 3 Green chillies
• 5~6 Garlic cloves
• 1/2 tsp Cumin seeds
• 1/4 inch Ginger piece
• 1/4 tsp Carom seeds
• 2 cup Wheat flour
• 1 tsp Salt
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• Chopped coriander leaves
• 1 tsp Oil

Instructions

Step 1: Wash moong dal two to three times with water and soak it for one to two hours.

Step 2: Heat water in a pan until it reaches a boil.

Step 3: Coarsely grind green chillies, garlic, cumin seeds, ginger, and carom seeds in a mixer jar.

Step 4: Add soaked moong dal to the boiling water and cook for five minutes.

Step 5: Remove the foam formed on top of the cooked dal and mix in oil.

Step 6: Mix wheat flour, salt, turmeric powder, coriander powder, red chilli powder, chopped coriander, and the prepared coarse paste in a bowl.

Step 7: Pour the hot dal along with its water into the flour mixture and knead into a dough.

Step 8: Divide dough into equal portion balls and roll out each ball into a circular paratha.

Step 9: Cut edges with a round lid for uniform shape if required.

Step 10: Heat a tawa and roast paratha on both sides using oil until golden brown.

Notes

• Serve as a teatime snack with a steaming cup of Adrak-Elaichi Masala Chai or South Indian filter coffee—the ultimate morning or rainy-day combination.
• Kids love pairing these flaky parathas with simple tomato ketchup or fresh coriander-mint chutney in their tiffin boxes.

 

Recipe Video

Servings

Serve these piping hot parathas with a side of spicy mango pickle, fresh creamy curd, or a dollop of white homemade butter.