Moong Sprouts Parantha

Methods

• Heat oil in a non-stick pan, add ginger, garlic and asafoetida and saute for 1-2 minutes.
• Add green chillies, onion and salt, mix and saute till onion turns a light brown.
• Add green gram sprouts and mix well. Set aside to cool down to room temperature.
• Take wheat flour and soybean flour in a bowl, add salt and sufficient water and knead into a dough.
• Divide the dough into equal portions and shape them into ball. Stuff each ball with a portion of the sprout mixture, seal well and shape into balls. Roll each stuffed ball into a parantha.
• Heat a non-stick tawa, place a parantha on it and cook for 1 minute. Flip, drizzle 1 tsp oil all around, flip again and drizzle 1 tsp oil all around again. Cook, turning sides, till both sides are evenly done and golden. Cook remaining paranthas similarly.
• Arrange them on a serving platter and serve hot.