How to make Sprout Parantha - Healthy sprout parantha

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Sprouted Moth (अंकुरित मोठ), Whole Wheat Flour

Cuisine : Indian

Course : Breads

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Sprout Parantha

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Breads recipes like Dal Chawal Parantha, Baby Bajra Roti, Herb Cheese Bread, Pidde.

Sprout Parantha Recipe Card

Sprout Parantha

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sprout Parantha Recipe

  • Sprouted Moth boiled 1 cup

  • Whole Wheat Flour chopped 2 tablespoons

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Ginger grated 1 inch piece

  • Red chilli powder 1/2 teaspoon

  • Whole wheat flour (atta) 1 1/4 cups

  • Salt ` to taste

  • Yogurt 1/4 cup

  • Ghee for cooking


Step 1

Chop green chillies and coriander leaves finely. Heat oil in a non stick pan and add cumin seeds.

Step 2

When the seeds are well browned add green chillies, ginger, red chilli powder and sauté. Add sprouted moth and salt and cook till dry.

Step 3

Add coriander leaves and mix. Set aside to cool, if necessary in a refrigerator. Knead whole wheat flour with yogurt and salt, using water as required, into a soft dough. Cover with a moist cloth and set aside for a while.

Step 4

Divide the dough into small portions and roll into balls. Roll out into small rotis, thick in the center and thin at the edges.

Step 5

Heat a non stick tawa. Spread some sprout mixture on one roti, cover with another and press the edges to seal. Place the parantha on the hot tawa and cook.

Step 6

Flip, apply some ghee and flip again. Apply some more ghee and cook till both sides are cooked evenly and crisp.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.