Sprout Parathas Recipe
Ingredients
For the Filling
Mung sprouts, boiled 1 cup
Red mung or matki sprouts
Boiled and mashed 1 cup
Finely chopped fresh coriander 2 tbsp
Dry mango powder 1 tsp
Green chilies, deseeded and chopped fine 3-4
Red chillie powder 1/2 tsp
Salt to taste
For the Dough
Whole wheat flour 4 cups
Salt to taste
Oil 2 tsp
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.
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