Sprout Parantha Recipe - Healthy sprout parantha

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

Main Ingredients : Sprouted moth, Fresh coriander leaves

Cuisine : Fusion

Course : Breads

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Sprout Parantha

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Sprout Parantha Recipe - how to make Sprout Parantha


Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Sprouted moth boiled1 cup

  • Fresh coriander leaves chopped2 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.