Moong Sprout Parantha

Ingredients list for Moong Sprout Parantha

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

Method

1. Finely chop ginger and green chillies and put into a bowl.
2. Add whole wheat flour, onion, moong sprouts, turmeric powder, red chilli powder, amchur, cumin seeds, yogurt and salt and mix well. f
3. 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.
4. 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.
5. Flip over and roast for ½ minute. Apply a little ghee, turn over and apply a little ghee on the other side too.
6. Continue to cook, turning sides, till both sides are evenly golden. Transfer onto a serving plate and serve hot.