Sprouted Mung Aloo Paratha

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Green gram / mung beans are among the best legumes for their supreme digestibility and health-giving qualities. I try to use it wherever I can, this paratha is filling and more nutritious. You can also use the filling for sandwiches.

Ingredients:

• 2 cups atta (Wheat flour)
• 1/4 tsp ajwain (Caraway)
• 1/2 tsp oil
• pinch of salt

For Stuffing

• 1.5 cup boiled mashed potato
• 1 cup sprouted mung
• 1/2 cup chopped onions
• 1/4 cup chopped tomatoes
• 2 chopped green chillis
• 1 tsp ginger garlic paste
• 1/2 tbsp pav bhaji masala
• 1/4 tsp turmeric powder
• 3 tbsp chopped cilantra
• 1/2 tsp coriander powder
• 1 tbsp oil
• salt to taste

Cooking Procedure

How to sprout mung:

Soak 1 cup whole mung with 3 cups water for overnight or 6-7 hrs n drain the water completely.Then cover the bowl or wrap in a wet cloth let it sit for another 7-8 hours. And your sprouts are ready.You can put this sprouts in ziplock n store in your fridge min 5 days and use according to your choice.

Making the dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

Stuffing for the paratha

Boil the sprouts in microwave for 2 min with a sprinkling of water.Heat oil in a pan, add onion, ginger garlic paste,green chillis,turmeric powder n stir till onion become translucent. Now add tomatoes and remaining powders n fry for a min. Now add mashed potatoes n sprouted mung dal nmix nicely n fry for 3 to 4 min.Then add chopped cilantro n mix it. And you stuffing is ready.

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Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.Turn it and pour half a tablespoon of oil, spread it on parantha and shallow fry over low heat.Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt,pickle and onion tomato slices.

I am sending these paratha to the wonderful event

MLLA 27 an event by Susan of The Well Seasoned Cook.

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Tags: Mung, Mung Lentil, Sprouted Mung Aloo Paratha, Paratha, Healthy Recipe, Easy Recipe