Green Gram (Moong) Sprouts Flatbread (Paratha)

 INGREDIENTS:

1. Whole Wheat Flour 2 cups
2. Green Gram Sprouts 1 cup (lightly sauteed and coarsely ground)
3. Yogurt 1/2 cup
4. Water as required
5. Onion 1 finely chopped
6. Green Chilis 2-3 finely chopped
7. Ginger 1 inch grated
8. Garlic 4-5 minced
9.  Nigella Seeds 1/2 tsp
10. Red Chili Powder 1 tsp
11. Coriander Powder 1 tsp
12. Turmeric Powder 1 tsp
13. Garam Masala Powder 1 tsp
14. Coriander Leaves 2 tbsp chopped
15. Salt to taste
16. Oil or Ghee for roasting parathas

METHOD:

Serving Size: 6-7

Heat 1 tbsp of oil in a pan and saute the nigella seeds. Add onion, green chilis, ginger, and garlic. Stir fry until golden.

Add red chili powder, coriander powder, garam masala powder, and turmeric powder. Add the sprouts. Mix all the ingredients and saute for 2-3 minutes. Let the mixture cool.

In a bowl, add whole wheat flour, salt, 2 tbsp oil, sauteed sprouts mixture, yogurt, and coriander leaves. Add water if necessary and knead the dough into a soft, smooth consistency. Rest for 15-20 minutes.

Divide the dough into equal-sized balls. Roll each ball into round or triangular-shaped parathas.

Roast the parathas on a hot griddle, brushing with ghee or oil until golden brown spots appear on both sides.

Serve hot with plain curd or boondi raita, mango pickle, and potato and green peas curry.