- How to make Spicy Sprouted Moong Paratha :
Coarsely ground the sprouted moong dal in a mixer jar.
Knead soft dough
Mix cumin seeds, salt, asafoetida, coriander powder, green chilly, red chilly powder, ginger paste, finely chopped green coriander and 1 tsp oil to the flour and knead soft dough. Mix everything really well. Now add water in small portion and knead soft dough. For kneading this much quantity of flour we have used 1/4 cup of water. Cover and keep the dough aside for 20 minutes to set.
Roll the paranthas :
Dough is ready, grease your hands with some oil and knead until smooth. Heat a tawa for making the paranthas. Make small lump from the dough and roll into round dough ball. Dust with some dry flour and roll out into 4 to 5 inch diameter parantha.
Spread some oil over the rolled parantha and fold it into half. Apply some more oil over this folded parantha and again fold giving it a cone shape. Dust it again with dry flour and roll out thinly.
Roast the parantha :
When the tawa is heated well, spread some oil over it and place the rolled parantha over the tawa. When the parantha is slightly roasted from beneath flip the side.
When the parantha is roasted from other side as well, apply some oil over this side and spread evenly. Flip the side and apply some oil on the other side as well. Press with a spatula and roast until it gets brown spots on all sides on medium flame. Take off the roasted parantha from tawa and place it over a bowl kept above the plate. Likewise prepare rest of the paranthas as well.
Crispy sprouted moong dal paranthas are ready, serve them steaming hot with aloo tamatar sabzi, raita, chutney or pickle and relish eating.
You can keep the size of paranthas small or big as per your desire.
You can also keep the paranthas over foil paper instead of bowl or serve them steaming hot directly.
Dust the paranthas again with some dry flour is it sticks to the rolling board.
For making 4 paranthas.