Healthy Indian Flatbread: Mixed Sprouts Paratha Recipe
She has always been a foodie, she can talk endlessly about food. She writes on MerryTummy - a collection of easy to exotic recipes. She grew up helping her mother in the kitchen which was instrumental in developing her basics and knowledge about spices. When she was getting married, she was told - 'a way to man's heart is through his stomach', but she felt it is important to keep his heart healthy too; thus she likes to eat right and choose the healthy substitutes. Apart from cooking, she loves to travel and try out different cuisines with her partner.
The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted. Proteins change during the soaking and sprouting process, which improves its nutritional value. Sprouts are also very rich in fibre, which is needed for weight loss. So try these healthy mixed sprouts parathas and fulfill your nutritional needs.
- Mixed sprouts- ½ cup
- Curry leaves -5-8
- Garlic- 8 cloves
- Green chillies-4-5
- Onion -1 medium size
- Ginger- ½ inch piece
- Salt to taste
- Asafoetida- a pinch
- Turmeric powder- ½ teaspoon
- Garam masala- ¼ teaspoon
- Whole wheat flour- 1 cup
- Oil to make parathas
- Water for kneading dough
Wash sprouts 2-3 times and strain the excess water.
In a food processor grind the ginger, garlic, onion, sprouts, curry leaves and green chillies to make a coarse paste.
Finally add the above mixture to the flour, salt, asafoetida, ½ tablespoon oil and turmeric. Mix well.
Take a little water and knead to form a soft dough. Let it rest for 10 minutes.
After 10 minutes, divide the dough into equal parts and give them a round shape, like a ball. Take 1/2 cup of dry wheat flour in a plate for dusting. Take one dough ball, flatten it like patty and dust dry wheat flour over it. Roll out the paratha.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
Spread 1/4 tsp oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for the remaining dough balls.
Serve with curd or chutney.
For a more healthy option, you can skip using the oil, simply roast the paratha.
If you don't have a food processor, just use a mixer. But, remember not to blend too much, as you need a coarse paste.
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*Images courtesy: © Shweta Agrawal
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