Moong sprouts boiled
1 1/2 cups
Whole wheat flour (atta)
3 cups + to dust
1 inch piece
Onion finely chopped
Red chilli powder
Finely chop ginger and green chillies and put into a bowl.
Add whole wheat flour, onion, moong sprouts, turmeric powder, red chilli powder, amchur, cumin seeds, yogurt and salt and mix well.
Add water, little by little, and knead into a soft dough. Cover with a damp muslin cloth and rest for 5 minutes. Heat a non stick tawa.
Take small portions of dough, dust with flour and roll into balls. Roll out each ball into small paranthas. Roast the paranthas, one at a time, on the hot tawa for ½ minute.
Flip over and roast for ½ minute. Apply a little ghee, turn over and apply a little ghee on the other side too. Continue to cook, turning sides, till both sides are evenly golden. Transfer onto a serving plate and serve hot.