How to make Moong Sprout Parantha -

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

Sanjeev Kapoor

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

Main Ingredients : Moong sprouts (अंकुरित मूंग ), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

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Moong Sprout Parantha

Moong Sprout Parantha Recipe Card


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.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moong Sprout Parantha Recipe

  • 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 2


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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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.