This is the recipe of my dietician friend Manjusha. She use to bring this parathas when she was working with me in my Gym – MFC. I loved her parathas. This was the first time when I recognized that any recipe could be turned into a healthy one by making simple changes. I remember she use to sometimes add yeast while preparing dough to multiple the nutrients. You can make this two ways. Prepare the mixture and add as much ataa (whole wheat flour) as goes in, then knead, add water if needed. Make 8 small equal balls to roll. The other way is to prepare the dough first and then stuff the mixture. For this knead the ataa as we make for chapattis, and make small 8 balls of equal size, roll it into small puris, stuff the mixture and close the ends and make it into small balls to roll. Make sure this mixture is dry otherwise rolling it becomes difficult.
Recipe for moong sprout mixture
Ingredients
- Moong Sprouts parboiled coarsely grinded 1and ½ cup
- Finely chopped onion 1 no
- ½ inch Ginger, 7-8 garlic cloves, 2 green chilies and coriander finely chopped or coarsely grinded without adding water
- Cumin and coriander powder 1 tsp
- Salt, chili powder acc to taste
Method
Mix all the above ingredients and use it as a stuffing of paratha or mix it in the flour and knead into firm dough. Make the balls roll it with rolling pin into 8 inches diameter and cook on the tava or pan as shown below. *brush 1/2 spoon of ghee / clarified butter on both sides after they are half cooked.
