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Saturday, March 29, 2014

Sprouts Stuffed Paratha









Do you think, oh..another paratha recipe. Then you are wrong. Here is my sproutilicious paratha. Trust me, each bite was very much full of flavor, like out of this world kind and any kid even picky will eat it with tomato ketchup or yogurt. I always keep one or the other sprouts in hand. I made parathas with these sprouts instead of just making curries with them. It is a very simple, tasty and healthy sprouts paratha with the spices cumin and fennel. Fennel added an extra flavor which gave me further ideas to use these sprouts which I would be posting soon.  





Ingredients:

For the stuffing:

Sprouts - 1 cup (I used a sprout mix of black garbanzo, yellow peas, horse gram and whole moong)
Onion - 1/4 cup, chopped
Cilantro - 1 tbsp
Green chilli - 1
Salt
Cumin- 1/4 tsp
Fennel seeds - 1/4tsp
Oil
Water - 1 cup


For the dough:

Whole wheat flour - 2 cups
Water - 1 cups
Salt 
Ghee - (optional to spread on parathas)

Method:

For the dough, mix wheat flour, salt, water and knead to a smooth ball. Rest for sometime.

In the meantime, wash the sprouts a couple of times, and boil it with a cup water and salt for 15 min till it is cooked. Cool this, run in a blender with green chilli and cilantro till it is coarse in texture. Heat a tsp oil in a pan, add cumin and fennel seeds, followed by onion. Saute till onion is cooked and add the blended sprouts mixture. Cook for a minute just to mix completely. Cool and divide it into 7 balls.

Divide the dough into 7 balls too. Take a ball of dough, make a small cup shape and keep one ball of the sprout stuffing mix and cover to make a smooth ball. Then with a rolling pin roll into a 7 - 8 in. diameter. Repeat the same for all the balls of dough and stuffing.  Heat a pan, when it is hot enough put one of the rolled paratha and let it cook for a couple of minutes. Flip and cook the other side. Smear with ghee or butter if you like and sproutilicious parathas are ready. It is best eaten with a little pickle or raita. It was great with soup too.





Notes:

  • I used a mixture of sprouts but the same could be made with any one kind or even a mix of some more kinds. 
  • These make a amazing accompaniment for any soup as a tasty flat bread. So go ahead and try it.


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