Soft and wholesome paratha prepared from a dough of wholewheat flour and steamed moong sprouts. These parathas can be served with butter for breakfast or with your favourite vegetables for lunch/dinner.
They are also great for packing in
| Time: 30 minutes
Serves: Makes 6 parathas
3/4 cup sprouted moong/mung dal (green gram or green mung beans)
1 cup whole wheat flour + 1/2 cup for rolling the parathas
1 small onion finely chopped
1-2 green chillies finely chopped
1 tablespoon finely chopped coriander leaves
1 tablespoon finely chopped mint leaves
2-3 tablespoons oil
Salt to taste
Add mung sprouts in a pressure cooker along with 1/3 cup of water and salt. Pressure cook on high heat for 2 whistles. Reduce the heat to low and cook for 2 minutes. Let the steam escape before opening the lid of pressure cooker. Let the sprouts cool to room temperature.
Combine all the ingredients except oil in a large bowl and knead a dough which is neither too stiff nor too soft. The dough can be kneaded just with dal but if you find it too dry or stiff, sprinkle some water.
Apply little oil on your palms and divide the kneaded dough into 6-7 smooth dough balls.
Take one dough ball, roll it in whole-wheat flour and flatten it. Place it on a rolling board and roll out into thin parathas.
Heat a non-stick pan/tawa and place the paratha on it. Flip it over with the help of a spatula and spread about half a teaspoon of oil on it with a spoon. Cook for 20-30 seconds, flip it again and spread oil on the other side. Cook on both sides till brown spots appear and the paratha gets evenly cooked.
Repeat the same process for the remaining dough balls.
Serve hot with butter and mint chutney.