Moong Sprouts Paratha

Hello friends!
Wishing you all a very happy Dussehra!
It’s been a while since I posted a recipe on my blog. I am pursuing my post graduation in MSC Food service Management and Dietetics in Queen Mary’s college. Yes, back to college after 24 years. I am thoroughly enjoying college and studying. College, studies and managing my home, keeps me totally occupied. Sometimes becomes quite hectic too. But no complaints. God has been really kind to give me another opportunity to study.
Now, coming to the recipe part, since it’s been really long, I thought I should post something today, today being the auspicious Vijayadashami day. I made a very healthy, crisp, yummy, melt in mouth, Moong Sprouts Paratha. It’s my own recipe, as always, very simple to make. I just used the regular ingredients available in almost everyone’s kitchen.
Paratha came out very well. My family enjoyed the hot Paratha with pickle and curd. They really appreciated my creation and gave a thumbs up to the new recipe.
And, I am happily sharing my recipe with you all. Hope you all would enjoy too:)

Ingredients

For the dough
————————
Whole wheat flour- 2 cups
Ajwain ( omam/ carom)- 1/2 tsp
Ghee – 2 tsps
Salt to taste
Water – as much required
Ghee – to make the paratha

For the stuffing
————————-
Moong Sprouts – 1 cup
Onion – 1 medium sized
Tomato – 1 medium sized
Chopped coriander leaves – 2 tbsps
Turmeric powder- 1/4th tsp
Red chilli powder- 1/2 to 3/4th tsp
Cumin ( jeera) powder – 1 tsp
Garam masala powder- 1/2 tsp
Salt to taste
Coconut oil ( or any oil) – 1 tsp

Method
————-

To make the dough
—————————-
Mix the flour, ghee, ajwain and salt well, add required amount of water and knead it a slightly stiff and pliable dough. Cover and let it rest for 20-30 mins.

To make the stuffing
——————————
Peel, wash and chop onions finely.
Wash, cut, remove the seeds and chop the tomato finely.
Mix the chopped onion and tomato well with rest of the ingredients mentioned for the stuffing.
Keep it aside.

To make the Paratha
——————————-
Divide the dough and the stuffing into 10 portions.
Take one portion of the dough, roll into a small circle. Keep one portion of the stuffing in the centre.
Close it on 4 sides and form a square. This is just an option. Fold as you desire.
Dust the stuffed dough and roll it into an uniform square shaped paratha.

Cook on a hot tawa using ghee till both sides turn golden and crisp.
Serve the paratha hot with some chopped onions, pickle and curd:)

Leave a Reply

Your email address will not be published. Required fields are marked *