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| Spicy Sprouted Moong Paratha |
Main ingredients: sprouts and wheat flour
Cuisine: Punjabi
Recipe Type: Breads,Breakfast &Snacks
level of cooking: Medium
Serves: 8 parathas
Ingredients:
For Stuffing/Filling:
- 1 cup bean sprouts
- 1/2 cup Chopped Onions
- 1 teaspoon Ginger Garlic paste
- ¼ teaspoon Turmeric powder
- ½ teaspoon Chilli powder
- ½ teaspoon coriander powder (Dhaniya powder)
- ¼ teaspoon cumin powder (Jeera powder)
- ½ teaspoon Garam-Masala powder
- ½ teaspoon Cumin seeds
- 1 teaspoon Lemon juice (optional)
- A handful Chopped Cilantro
- 2 tablespoon oil
For Dough:
- 2 cups Wheat flour
- 1 teaspoon Cooking oil
- Salt to taste
Preparation:
For the stuffing:
- Lightly mash the moong with the help of a masher.
- Place a skillet with 2 teaspoons of cooking oil on low flame.
- Add cumin seeds/ jeera to it. When the jeera begin to splutter, add chopped onions and a pinch of salt and fry on low flame till it turns transparent.
- When done, add ginger-garlic paste and all the powders as well and stir in for a while.
- Finally add mashed sprouts, lemon juice and then the chopped cilantro and adjust the salt mix well and cook for a minute.
- Remove from the flame, cool and divide it into equal portions. Keep aside
For Dough dough:
- Combine the wheat flour with salt and oil in a bowl and Add water slowly to knead into soft and pliable dough. Cover with a wet muslin cloth and keep aside for 15-20 minutes.
Method:
Divide the dough into equal portions and roll out a portion of the dough into a 6” diameter circle using a little flour for rolling.
Place a portion of the stuffing in the center and fold the edges to make an envelope to cover the stuffing.
Cook on a tava (griddle), using a little oil, until both sides are golden brown.
Repeat with the remaining dough and stuffing to make more parathas.
Serve hot and enjoy with tomato sauce or any pickle of your choice or even with curds.
Note:
The stuffing can be prepared and stored in the refrigerator to prepare when needed.