Sanjeev Kapoor

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Moong Sprout Parantha

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Whole wheat flour kneaded with moong sprouts and some masalas and made into paranthas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Moong Sprout Parantha

Main Ingredients

Moong sprouts , Whole wheat flour (atta)





Level Of Cooking


Try something new


  • Moong sprouts boiled
    1 1/2 cups
  • Whole wheat flour (atta)
    3 cups + to dust
  • Ginger
    1 inch piece
  • Green chillies
  • Onion finely chopped
    1 medium
  • Turmeric powder
    a pinch
  • Red chilli powder
    1/2 teaspoon
  • Cumin seeds
    1 teaspoon
  • Yogurt
    1 teaspoon
  • Salt
    to taste
  • Ghee
    as required
  • Green chillies


Step 1

Finely chop ginger and green chillies and put into a bowl. Add whole wheat flour, onion, moong sprouts, turmeric powder, red chilli powder, amchur, cumin seeds, yogurt and salt and mix well.

Step 2

Add water, little by little, and knead into a soft dough. Cover with a damp muslin cloth and rest for 5 minutes. Heat a non stick tawa.

Step 3

Take small portions of dough, dust with flour and roll into balls. Roll out each ball into small paranthas. Roast the paranthas, one at a time, on the hot tawa for ½ minute.

Step 4

Flip over and roast for ½ minute. Apply a little ghee, turn over and apply a little ghee on the other side too. Continue to cook, turning sides, till both sides are evenly golden. Transfer onto a serving plate and serve hot.

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