Moong sprout paratha Ingredients
1 cup sprouted moong,
1 small onion finely chopped,
1 piece finely chopped ginger,
1 pinch asafoetida,
2 buds chopped garlic,
2 tsp oil, salt as per taste,
1 cup wheat flour,
1 large Spoon Soya Powder.
Method:
1 /2 moong sprouted in a cup of water, apply 1 whistle in a pressure cooker, if there is more water then dry it on low flame and cool it. Heat oil in a pan. Then add asafetida, onion, ginger, and garlic to it. After roasting it, mix boiled moong and salt and mash it well. Now add soya powder to the wheat flour and knead the dough with water, then roll the chapatis. Fill moong mixture in chapatis and bake it in ghee and oil on a pan and then serve it hot.
1 cup sprouted moong,
1 small onion finely chopped,
1 piece finely chopped ginger,
1 pinch asafoetida,
2 buds chopped garlic,
2 tsp oil, salt as per taste,
1 cup wheat flour,
1 large Spoon Soya Powder.
Method:
1 /2 moong sprouted in a cup of water, apply 1 whistle in a pressure cooker, if there is more water then dry it on low flame and cool it. Heat oil in a pan. Then add asafetida, onion, ginger, and garlic to it. After roasting it, mix boiled moong and salt and mash it well. Now add soya powder to the wheat flour and knead the dough with water, then roll the chapatis. Fill moong mixture in chapatis and bake it in ghee and oil on a pan and then serve it hot.
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