Green gram sprouts are a very healthy legume highly rich in protein. Many particularly children may not enjoy sprouts much as it doesn’t have a great taste by itself. This sprouts paratha is a best way to make everyone especially children enjoy sprouts. The Paratha has a nice flavor and it can be consumed even without any side-dish if it is eaten hot. This paratha uses semi-cooked sprouts; hence it retains most of the nutritive values of the legume, which otherwise gets lost, if it is cooked completely. This paratha is very simple to make, doesn’t require any pre-cooking of vegetables, hence the stuffing can be made in just 5 minutes. The preparation time for this paratha is less than any other parathas. It can be made in about 15-20 minutes time. Enjoy making and eating this healthy protein-rich paratha. This would definitely be a good change from your normal paratha.
Any gravy side dish would be a good combination for this paratha, also yoghurt and pickle makes up a great combo for this paratha.
Ingredients:
For sprouts stuffing:
Green Gram Sprouts – 2 Cups
Onion (small) – 1, Chopped fine (Optional)
Red Chilly powder – ½ tsp
Cumin powder – ½ tsp
Coriander Powder – ½ tsp
Salt – ½ tsp
For Chapathi dough:
Atta – 3 Cups
Salt – 1 tsp
Haldi – ½ tsp
Kasoori Methi leaves – ½ tsp (Optional)
Sprouts Filling Preparation:
1. In a kadai, add a teaspoon of oil, add the onion, green gram sprouts and sauté for a minute or two.
2. Add the red chilly powder, cumin powder, coriander powder and salt and mix well.
3. Sprinkle little water and close with lid and cook for 5 minutes on low flame and remove (Let the sprouts be semi cooked and not fully cooked).
4. Cool and take the ingredients into a mixer and grind coarsely without adding any water.
5. Make equal medium size balls from the grounded sprouts and keep ready.
Chapathi dough preparation:
1. Take the ingredients for the Chapathi dough into a broad vessel and add water little by little and prepare soft dough. Towards the end, add a teaspoon of oil and knead the dough. You can start making paratha immediately or set aside the dough for 10-15 minutes and then start making paratha, it is your choice.
2. Divide the chapathi dough into equal size balls and keep ready.
Sprouts Paratha Preparation:
1. Take one chapathi ball into the chapathi press and roll it flat with rolling pin to your palm size. In the middle of the rolled chapathi, place one sprout ball and press it flat.
2. Close the sprout ball with chapathi dough, taking the chapathi from the corners and closing it on the centre on top of the sprout ball, layering the dough from the corners one on the other.
3. Sprinkle atta on it, turn is around and roll like normal chapathi. After rolling few times, turn the chapathi to the other side and continue rolling to a big circle & transfer to a plate. Roll as many sprout paratha like this and keep ready for cooking.
4. Heat the tava, spread little oil and keep the paratha on it and wait till brown spotting appear from below.
5. Turn the paratha around and spread little oil on it. Wait for the brown spotting to appear from below again. Turn the paratha again and spread little oil on the other side.
6. Keep pressing the paratha using the ladle and turn in around after every few seconds. The paratha will start puffing up (like poori) on both the side. Once brown spots appear on the paratha both sides & it is cooked, remove from the tava.
7. Optionally, after removing the paratha from tava, you can spread 1/2 tsp of oil/ghee on it.
Any gravy side dish would be a good combination for this paratha, also yoghurt and pickle makes up a great combo for this paratha.
Ingredients:
For sprouts stuffing:
Green Gram Sprouts – 2 Cups
Onion (small) – 1, Chopped fine (Optional)
Red Chilly powder – ½ tsp
Cumin powder – ½ tsp
Coriander Powder – ½ tsp
Salt – ½ tsp
For Chapathi dough:
Atta – 3 Cups
Salt – 1 tsp
Haldi – ½ tsp
Kasoori Methi leaves – ½ tsp (Optional)
Sprouts Filling Preparation:
1. In a kadai, add a teaspoon of oil, add the onion, green gram sprouts and sauté for a minute or two.
2. Add the red chilly powder, cumin powder, coriander powder and salt and mix well.
3. Sprinkle little water and close with lid and cook for 5 minutes on low flame and remove (Let the sprouts be semi cooked and not fully cooked).
4. Cool and take the ingredients into a mixer and grind coarsely without adding any water.
5. Make equal medium size balls from the grounded sprouts and keep ready.
Chapathi dough preparation:
1. Take the ingredients for the Chapathi dough into a broad vessel and add water little by little and prepare soft dough. Towards the end, add a teaspoon of oil and knead the dough. You can start making paratha immediately or set aside the dough for 10-15 minutes and then start making paratha, it is your choice.
2. Divide the chapathi dough into equal size balls and keep ready.
1. Take one chapathi ball into the chapathi press and roll it flat with rolling pin to your palm size. In the middle of the rolled chapathi, place one sprout ball and press it flat.
4. Heat the tava, spread little oil and keep the paratha on it and wait till brown spotting appear from below.
5. Turn the paratha around and spread little oil on it. Wait for the brown spotting to appear from below again. Turn the paratha again and spread little oil on the other side.
6. Keep pressing the paratha using the ladle and turn in around after every few seconds. The paratha will start puffing up (like poori) on both the side. Once brown spots appear on the paratha both sides & it is cooked, remove from the tava.
7. Optionally, after removing the paratha from tava, you can spread 1/2 tsp of oil/ghee on it.
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