winter paratha

Easy Stuffed Paneer Moonglet recipe at home

Stuffed paneer moonglet is a perfect dish you can have as your major meal. For instance, you can have it in breakfast or as a snack. It is brimming with nutrients and is not only super healthy but also tasty. It’s ful-filling with goodness of protein, fiber, potassium, calcium, and magnesium that plays an important role in managing various functions of our body. And above all, it is an easy-to-make super delicious recipe that will be loved by children and even elders.

Stuffed paneer moonglet is like a wholesome meal which serves well with either mint-coriander chutney or similarly it can be served with tamarind-jaggery chutney. We’ll also be giving the recipe of tamarind chutney at the end of the moonglet recipe so that you can easily make and savor it with your loved ones!

Preparation time: 10 minutes

Cooking time: 5 minutes

Portion: 4 moonglets

Ingredients to make Stuffed paneer moonglet:

Moong dal: ¾ cup

Paneer: 3-4 pieces (crumbled)

Beetroot: ¼ cup finely grated

Carrot: ¼ cup finely grated

Pomegranate: ¼ cup

Salt: to taste

Garam masala: ¼ tsp

Green chilies: ¼ tsp (finely chopped)

Oil: 3 tsp

For tamarind-jaggery chutney:

Tamarind (imly): 3 tbs (pulp)

Jaggery: 1 tbs

Salt: a pinch

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Method of preparation:

1 Firstly, in a bowl, soak ¾ cup of yellow moong dal for about 3 to 4 hours. Strain the dal and add a little water and blend into a smooth paste.

2 Secondly, transfer the paste into a bowl and add all the spices to the mixture, such as salt, garam masala, green chilies and mix well.

3Then, heat a pan on medium flame and grease it with ½ tsp oil. When the pan is ready, pour a ladleful of batter and spread it into a circle.

4 Immediately, sprinkle crumble paneer, grated beetroot, and carrot on the moonglet, and let it cook.

5 Lastly, cook the moonglet on a medium flame using ½ tsp oil until golden brown from both the sides. Finally, when the moonglet is cooked, sprinkle pomegranate on it and serve hot.

Preparation of tamarind- jaggery chutney:

To the pulp of tamarind, firstly, add crumbled or powdered jaggery and a pinch of salt. Secondly, add a little amount of water and your chutney is ready!

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