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Today we are going to make the sprouted Moong dal (green pulses) paratha.
Sprouted green pulse paratha can be made in two ways.
One way is by grinding the sprouted green pulse and filling the stuffing in the paratha.
The other way is by coarsely grinding the sprouted green pulse and kneading it in the dough.
Today we are going to make the parathas by kneading the sprouted green pulse in the dough.
These parathas are very delicious and nutritious.
Come, let’s make sprouted green pulse paratha.
Wheat flour (Gehu atta) - 1 cup
Sprouted green pulse (Sprouted moong dal) - 1 cup
Oil - 2 or 3 tbsp
We will use the oil to knead the dough and also to fry the parathas.
Coriander leaves (Dhaniya) - 2 or 3 tbsp
Asafetida (Hing) - 1 pinch
Cumin seeds (Jeera) - ¼ tsp
Green chilly (Hari mirch) finely chopped - 1
Ginger paste (Adrak) - 1/2 tsp or ½ inch piece of ginger
Red chilly powder (Lal mirch) - Less than ¼ tsp
Coriander powder (Dhaniya powder) - ½ tsp
Salt (Namak) - less than ½ tsp or salt as per taste
To make sprouted green pulse paratha, first we will grind the sprouted pulse.
Now add this to the wheat flour and knead it well.
Add cumin seeds, asafetida, salt, coriander powder, green chilly and red chilly powder.
If you don’t like eating very spicy food, then you can avoid adding red chilly powder.
Now add ginger paste, coriander leaves and 1 tbsp oil to it.
Mix everything properly.
Keep adding a little bit of water and knead a dough of soft consistency.
Our soft dough is now ready.
We have used more than ¼ cup of water to knead this much dough.
Cover the dough and keep it aside for 20 minutes. The dough will rise and will be ready for making the paratha.
The dough has fluffed up and is ready.
Take some oil in your hands and spread it evenly. Also apply some oil to the flour.
Now let us start making the parathas.
Take some dry flour in a plate.
Heat a pan.
We will make round balls with the help of dough.
We can roll either big, small or medium sized parathas as per our choice.
We are making medium sized parathas.
We have taken a round ball of dough approximately the size of a guava.
Now roll the flour ball on a rolling board, in order to make a paratha.
Make a paratha of approx. 4-5” diameter.
We can make parathas in any shape be it circular or triangular.
We are making triangular parathas.
Put oil on the top of the paratha and spread it evenly to all sides using a spoon.
Fold the paratha in half.
Put a little oil on top and spread it.
Once again fold the paratha into half.
A triangle is formed.
Now wrap dry flour around it and roll again.
Make sure it is neither too thin nor too thick.
Keep putting dry flour on it so that it does not stick.
Roll out the paratha.
Our triangular paratha is rolled out and ready.
The pan is hot.
Apply oil on it and spread it all over the surface.
Put the paratha in the pan and let it fry.
Keep rolling out the other parathas in the same way.
Turn the paratha over once it’s a little brown in color.
Our paratha is fried from this side as well.
Apply oil all over the paratha’s surface.
Flip the paratha this way.
Apply oil to this side as well.
Press the paratha a little and fry for some more time till it gets golden brown in clour from both sides.
The paratha is now golden brown in colour from both sides.
Our paratha is now ready.
Put the hot parathas in a plate covered with a tissue.
Parathas are very delicious when served hot.
Our paratha is now ready.
We have prepared 4 parathas from this much dough.
Our sprouted pulse parathas are now ready.
The parathas are very crispy and tasty.
Enjoy the taste of sprouted pulse paratha with chutney, pickle, curd, raita or any gravy-rich dish of your choice.
Sprouted pulse paratha can be served hot to children in their tiffin box along with
sauce, sweet chutney, jam or with the dish of potatoes with masala applied on it.
Make Sprouted pulse paratha, eat it and share your experiences with us at Nishamadhulika.com.
We will meet soon with a new recipe.
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