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| Main ingredients | Mixed sprouts, Whole wheat flour, Red chilli powder, Turmeric powder, Coriander powder, Cumin powder, Ginger-green chilli paste, Fresh coriander leaves, Carom seeds, Oil, Ghee |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup mixed sprouts
- Whole wheat flour (atta) as required + for dusting
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons ginger-green chilli paste
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- ½ teaspoon carom seeds (ajwain)
- 1 tablespoon oil
- Ghee as required
Method
- Put mixed sprouts in a grinder jar, add ¾ cup water and grind to fine paste.
- Transfer into a parat, add red chilli powder, turmeric powder, coriander powder, cumin powder, ginger-green chilli paste, salt, coriander leaves, carom seeds and mix well.
- Water will not be used to knead this dough so add just enough whole wheat flour and knead to soft dough.
- Add oil and knead well. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- Divide the dough into equal portions and shape them into balls.
- Dust some whole wheat flour on the worktop. Flatten each ball and roll out into semi thick parantha.
- Heat a non-stick tawa. Place the prepared paranthas on the tawa, one at a time, and roast for 2 minutes on medium heat.
- Flip and roast the other side for 2 minutes. Drizzle ghee, cook for 2 more minutes and flip again. Drizzle some more ghee on the other side and cook for a few seconds or till both sides are evenly cooked.
- Let the paranthas cool down before folding them into triangles and packing them in a tiffin box.
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