Sprouted Moong Paratha
To make 4 medium sized parathas Ingredients Whole wheat flour - 1 cup Moong sprouts - 1 cup Cloves of garlic - 4 Gin...
To make 4 medium sized parathas
Whole wheat flour - 1 cup
Moong sprouts - 1 cup
Cloves of garlic - 4
Ginger - 1 inch piece
water - 1/4 cup
Red chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Carom seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Some sesame seeds (Optional)
Salt to taste
Oil / Ghee for frying
- To make the moong sprouts, wash the moong dal nicely and soak overnight in a enough water. Drain out all water and tie them in a muslin cloth. Sprinkle some water to keep the cloth damp. Keep it in a warm place for 10-12 hours (I kept them in a oven). You can store leftover sprouts in a refrigerator.
- Add sprouted moong, garlic, ginger and water in a blender. Make a smooth paste and keep it aside.
- Add ground paste to a wheat flour. Add in red chili powder, coriander powder, cumin powder, carom seeds, turmeric powder and salt to taste. Mix it together and knead the dough really well. There is no need to add extra water as we have added some water while making moong paste. Consistency of the dough should be soft like regular chapati dough. Apply few drops of oil on dough and cover it. Let it rest for 15-20 minutes.
- Take a medium sized ball and roll it evenly from all the sides. Sprinkle some sesame seeds and roll it gently. Keep it little bit thick than chapati. Roast it nicely from both the sides by applying oil / ghee. Serve hot with any chutney, pickle or tomato ketchup.
I am so happy to announce that I got an Liebster Blog Award from Subhorup @ Subho's Jejune Diet and Priya @ Priya Recipes
Thank you so much Subhorup and Priya for this lovely award. :)