Sprouted Moong Paranthas

I have a special love for Butter with Paranthas. There was a time, when I could not have Paranthas without butter, eating it like side dish. One tbsp with one parantha… Trust me I had to accumulate all my will power to get out of this habit. It was so so difficult for me.. And now at the least I take 1 tsp butter for each.. I just love the sight of butter melting over hot paranthas..

I have tried a few things from sprouted legumes in the past. But the strong flavour of Sprouts dominates every other taste. I even tried making some sweets with it, but could not get the texture right. But this recipe, making parantha out of sprouts… It never fails to tempt me. Although the flavours are string here too but they go so well with the stuffing seasoning I prepare. I use a special type of masala, panch phoran for stuffed paranthas. It gives a strong yet sweet taste which suits this Indian flat bread so well, its almost tempting to even write about it 🙂

Please remember that sprouts need to be boiled a little before, they should be tender but not mushy. People often eat legumes straight after sprouting which is wrong and gets heavy on stomach. Specially people with indigestion or acidity issues should not eat them raw. Do steam cook or boil them  once to make them easily digestible and it gives away their pungent smell too. Allow them to cool before using for preparation.

Ingredients:
For the dough :
1. 3 cups whole wheat flour
2. 1 tsp salt
3. 1 tbsp ghee

For the stuffing
1. 1 cup sprouted Moong, boiled or steamed
2.1 large onion, chopped small
3. 1/2 cup coriander leaves, chopped
4. salt to taste
5. 1 tsp oil
6. 1 tsp Panch Phoran, red chili powder, coriander powder each

Method:
Knead the dough till its pliable. Heat oil and fry onions till light pink. Dont over fry or the taste will get ruined.
Add all the spices and cook for 2 min. Add sprouted Moong and mix well. Turn off the flame. Combine with coriander leaves. Let it cool for some time, it should not be hot while you are filling it as stuffing.
Roll out the parantha and fill in the prepared stuffing into it. Roll out like a usual stuffed parantha and cook with minimum oil.
Serve with Raita or Achaar… I had it with butter 🙂

Reposting for Vatsala’s LGSS  hosted by Vardhini