Moong Sprout Parantha

Whole wheat flour kneaded with moong sprouts and some masalas and made into paranthas. This recipe is from FoodFood TV channel

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Moong Sprout Parantha
Main Ingredients Moong sprouts , Whole wheat flour (atta)
Cuisine Punjabi
Course Breads
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Select Taste
Level of Cooking
Others Veg

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


  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.