DAL PARATHA ROLLS (BREAKFAST ESSENTIAL) :
| INGREDIENTS | AMOUNT | ENERGY (Kcal) | PROTEIN (GRAMS) | IRON (mg) | VITAMIN C(mg) |
| WHEAT FLOUR | 80g | 300 | 8 | 4.10 | 0 |
| BENGAL GRAM DAL | 50g | 157.5 | 10.5 | 6.08 | 0 |
| POTATOES | 10g | 7.01 | 0.15 | 0.53 | 26.41 |
| ONION | 10g | 5.7 | 0.18 | 3.09 | 10.96 |
| TOMATOES | 10g | 1.9 | 0.09 | 0.30 | 27.47 |
| SOYA NUGGETS | 5g | 19 | 1.75 | 8.29 | 0 |
| SPINACH | 10g | 2.45 | 0.21 | 2.95 | 30.28 |
| PEAS | 10g | 8.2 | 0.07 | 1.58 | 38.40 |
| VEGETABLE OIL | 10g | 90 | 0 | 0 | 0 |
METHOD OF PREPARATION :
- Pressure cook bengal gram dal and potato until soften.
- Prepare a dough of wheat flour and boiled bengal gram dal.
- Chop all the vegetables.
- Saute chopped vegetables in vegetable oil and add spices accordingly.
- Prepare paratha out of dough and bake it with some oil.
- Fill the saute vegetables in paratha while making a roll.
- Use toothpick if require.
- Serve hot.
