Sprout Parantha Healthy sprout parantha This recipe is from FoodFood TV channel By Sanjeev Kapoor 12 Nov 2014 in Recipes Course New Update Main Ingredients Sprouted Moth, Whole Wheat Flour Cuisine Indian Course Breads Prep Time 1.30-2 hour Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Sprout Parantha 1 cup Sprouted Moth boiled 2 tablespoons Whole Wheat Flour chopped 1 tablespoon Oil 1/2 teaspoon Cumin seeds 1 inch piece Ginger grated 1/2 teaspoon Red chilli powder 1 1/4 cups Whole wheat flour (atta) to taste Salt ` 1/4 cup Yogurt for cooking Ghee Method Advertisment Chop green chillies and coriander leaves finely. Heat oil in a non stick pan and add cumin seeds. When the seeds are well browned add green chillies, ginger, red chilli powder and sauté. Add sprouted moth and salt and cook till dry. Add coriander leaves and mix. Set aside to cool, if necessary in a refrigerator. 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. Divide the dough into small portions and roll into balls. Roll out into small rotis, thick in the center and thin at the edges. Heat a non stick tawa. Spread some sprout mixture on one roti, cover with another and press the edges to seal. Place the parantha on the hot tawa and cook. Flip, apply some ghee and flip again. Apply some more ghee and cook till both sides are cooked evenly and crisp. Serve hot. Nutrition Info Calories 210 Carbohydrates 26.8 Protein 6.1 Fat 8.7 Other Fiber 1.0 #Cumin seeds #Ghee #Oil #Red chilli powder #Salt #Whole wheat flour (atta) #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article