Sprouted Moong Parantha

Sprouted Moong Parantha


500 g flour, 200 g sprouted moong, 2 chopped onions, cumin and red chilli powder, 1 finely chopped tomato, some finely chopped coriander leaves, 2-3 finely chopped green chillies, ½ tsp finely chopped garlic, juice of half a lemon, salt as per taste, ghee for cooking.


  • Knead the flour with salt and water.
  • Boil the sprouted moong. When it cools, add the remaining ingredients except ghee.
  • Prepare balls and stuff each ball with the moong mixture and roll into paranthas.
  • Apply ghee and cook the paranthas.
  • Serve with Weikfield Mango Mint Sauce or Weikfield Tomato Ketchup.
Picture & Recipe Courtesy: Meri Saheli

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