4 g ) chopped veggies for Maggie according to your choice
4.50 g )Dips for serving ( Maggie hot and sour
2.50 Tbsp schjwan
2 Tbsp reen chutney pudina )
Directions: Stuffed Beetroot Moonglate Recipe
STEP 1.Beetroot Moonglat Maggie Sandwich
STEP 2.Grind over night soaked moong daal and make a thick paste just like dosa better.
STEP 3.Mix samolena , salt, red chilly powder, ajwain, hing and grated beetroot in the daal better and keep aside for rest 10-15 minutes.
STEP 4.Take a pan and make vegetable Maggie according to your taste and add butter at last .
STEP 5.Next step is mix a pack of Maggie masala in to the daal batter and take a heavy bottom tawa , put some cooking oil in to it and spread daal better like dosa . Sprinkle some oil or butter and shallow fry it from both sides.
STEP 6.Put this moonglate aside and by repeating the same process make another one .
STEP 7.After that spread Maggie on the uppar side of moonglate and cover it with previous moonglate which was already keep aside .
STEP 8.Now again shallow fry the moonglate filled with Maggie from both sides .
STEP 9.Cut it into 4 pieces and serves with your favourite dip .
STEP 10.Note- this recipe is rich of iron and protein.
Nutrition value
84
calories per serving
4 g Fat4 g Protein9 g Carbs6 g FiberOther
Current Totals
Fat
4g
Protein
4g
Carbs
9g
Fiber
6g
MacroNutrients
Carbs
9g
Protein
4g
Fiber
6g
Fats
Fat
4g
Vitamins & Minerals
Calcium
104mg
Iron
4mg
Vitamin A
1363mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
104mcg
Vitamin B12
0mcg
Vitamin C
9mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
66mg
Manganese
< 1mg
Phosphorus
66mg
Selenium
5mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment