Moong Sprouts Parantha

Moong Sprouts Parantha

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Bread

Type: Indian

Paranthas stuffed with tempered sprouted moong


  • Green gram sprouts (ankurit moong), blanched ½ cup
  • Whole wheat flour 1 cup
  • Soyabean flour ¼ cup
  • Sunflower oil 1 tbsp + to cook
  • Ginger, finely chopped ½ tsp
  • Garlic ½ tsp
  • Asafoetida, mixed with a little water ¼ tsp
  • Green chillies, finely chopped 1 tsp
  • Onion, finely chopped ½ cup
  • Salt to taste


  • 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.