Sprout Parathas Recipe
Ingredients
| Mung sprouts, boiled 1 cup | ||
| Red mung or matki sprouts | ||
| Boiled and mashed 1 cup | ||
| Coriander | 2 Tablespoon, chopped (For the Filling) | |
| Mango powder | 1 Teaspoon (For the Filling) | |
| Green chilies, deseeded and chopped fine 3-4 | ||
| Red chillie powder 1/2 tsp | ||
| Salt | To Taste (For the Filling) | |
| Whole wheat flour | 4 Cup (16 tbs) (For the Dough) | |
| Salt | To Taste (For the Dough) | |
| Oil | 2 Teaspoon (For the Dough) | |
Directions
Cook the sprouts till absolutely dry.
Mash well and add the rest of the filling ingredients and mix well to make a thick dry filling.
Knead the flour with water and salt to make a medium soft dough.
Keep for 15 minutes.
Divide the dough into small balls.
Fashion, a cup with the ball and put in 1 teaspoon of the filling.
Pinch the edges together tog seal and roll it around between your palms to shape into a ball again.
Roll out thick parathas and dry roast on both sides on a hot griddle.
Serve hot with yogurt salad and a green chutney.
Mash well and add the rest of the filling ingredients and mix well to make a thick dry filling.
Knead the flour with water and salt to make a medium soft dough.
Keep for 15 minutes.
Divide the dough into small balls.
Fashion, a cup with the ball and put in 1 teaspoon of the filling.
Pinch the edges together tog seal and roll it around between your palms to shape into a ball again.
Roll out thick parathas and dry roast on both sides on a hot griddle.
Serve hot with yogurt salad and a green chutney.
Chef
