Moong Sprouts Paratha

Sprouted lentils are loaded with proteins, carbohydrates, and vitamins. If kids don't relish eating these sprouted dals then stuff them in paranthas. These sprouted masala paranthas are not only healthy to eat but taste delicious as well.

Ingredients

2 cups wheat flour/ Gehun ka atta

1/2 tsp salt

2 tsp oil

Oil or ghee for cooking paratha

For the stuffing

2 cups moong sprouts

3 tsp oil

1 sprig of curry leaves

1 finely chopped onion

1 tsp crushed ginger and garlic

2 finely chopped green Chillies

1/2 tsp garam masala

1/2 tsp turmeric powder/ Haldi

1/2 tsp Chaat masala

Salt to taste

Chopped coriander leaves

Procedure

• To make the dough combine the flour, salt, and oil in a bowl. Add water and knead it into a soft dough and keep aside.

• Cook the sprouts in the cooker only for one whistle. Drain all the water if any.

• Heat oil in a pan, put curry leaves, turmeric powder, and chopped onions, saute for 2-3 minutes

• Add crushed ginger, garlic, green chilies, garam masala, chaat masala, and saute for 2 minutes

• Turn off the flame, add salt and chopped coriander leaves, stuffing is ready to use.

• Divide the stuffing into portions and keep aside

• Knead the dough once, divide into portions and make balls.

• Roll out one portion of the dough into a circle of 3-inch diameter

• Place the portion of the stuffing in the center of the circle.

• Bring together all the sides in the center and seal tightly.

• Roll out again into a circle of 5-inch diameter with the help of little flour

• Cook the paratha on a Tawa, using little oil or ghee until both sides turn golden brown. Repeat with the remaining dough and dough and stuffing to make remaining parathas.

• Serve hot with curds and pickle.