Sanjeev Kapoor

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Sprout Parantha

Healthy sprout parantha

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

Preparation Time : 1.30-2 hour

Cooking time : 11-15 minutes

Servings : 4

Sprout Parantha

Main Ingredients

Sprouted moth, Fresh coriander leaves

Cuisine

Fusion

Course

Breads

Level Of Cooking

Medium

Calories

210

Carbohydrates

26.8

Protein

6.1

Fat

8.7

Fibers

1.0

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Ingredients

  • Sprouted moth boiled
    1 cup
  • Fresh coriander leaves 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

Method

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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