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Sprout Parantha

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Healthy sprout parantha

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 1.30-2 hour

Cooking time : 11-15 minutes

Servings : 4

Sprout Parantha

Main Ingredients

Sprouted moth,, Fresh coriander leaves,

Cuisine

Fusion

Course

Breads

Level Of Cooking

Medium

Calories

210

Carbohydrates

26.8

Protein

6.1

Fat

8.7

Fibers

1.0

Ingredients

  • Sprouted moth, boiled
    1 cup
  • Fresh coriander leaves, chopped
    2 tablespoons
  • Oil
    1 tablespoon
  • Cumin seeds
    1/2 teaspoon
  • Ginger,grated
    1 inch piece
  • Red chilli powder
    1/2 teaspoon
  • Whole wheat flour (atta)
    1 1/4 cups
  • Salt `
    to taste
  • Yogurt
    1/4 cup
  • Ghee
    for cooking

Method

Step 1


Chop green chillies and coriander leaves finely. Heat oil in a non stick pan and add cumin seeds.

Step 2


When the seeds are well browned add green chillies, ginger, red chilli powder and sauté.

Step 3


Add sprouted moth and salt and cook till dry. Add coriander leaves and mix. Set aside to cool, if necessary in a refrigerator.

Step 4


Knead whole wheat flour with yogurt and salt, using water as required, into a soft dough. Cover with a moist cloth and set aside for a while.

Step 5


Divide the dough into small portions and roll into balls. Roll out into small rotis, thick in the center and thin at the edges.

Step 6


Heat a non stick tawa. Spread some sprout mixture on one roti, cover with another and press the edges to seal.

Step 7


Place the parantha on the hot tawa and cook. Flip, apply some ghee and flip again.

Step 8


Apply some more ghee and cook till both sides are cooked evenly and crisp. Serve hot.

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