SPROUTED MOONG PARANTHA / SPROUTED DAL PARANTHA / SPROUTED PARANTHA

Sprouts are super food which are rich in vitamin A, Iron and zinc. I am sure we all struggle to feed our kids with this super food.  
Leave aside kids I also don't like to have sprouts in their raw form. So how to feed our family with this super healthy food?

I make Sprouted chila which my family really like. This time I experimented with parantha. Initially I tried plain sprouted parantha which was not much appreciated by my kids, so again I used my innovation and mixed it with gobhi (grated cauliflower) and voila!! They loved it and they didn't even realize any difference. 

You can make plain sprouted parantha or mix it with grated cauliflower like I did or mix with boiled potatoes and make parantha.

 I felt so proud and happy feeding my kids with healthy food, I am sure you will too feel delighted after feeding your family with this parantha.


INGREDIENTS:
1 cup sabut Moong Dal
1 cup grated cauliflower ( phool gobhi)
1 tbsp oil
1 TSP coriander powder (dhaniya powder)

1 TSP cumin powder ( jeera powder)
1/2 TSP chaat masala
8-10 grated garlic
Generous amount of freshly chopped garlic
Salt and chili to taste


METHOD
1. Wash and soak Moong Dal overnight. Next morning tie it in muslin cloth and keep in casserole for 2-3 days to sprout. Keep sprinkling little water over it to keep it moist for big and better sprouts. Depending on the climatic conditions of your place it might take more or less days to sprout.

2. When you have desired sprouts, transfer them in blender jar and make fine paste. Water is not required to blend it. Keep mixing in between and blend.

3. In a pan, heat some oil, add sprouted paste and sauté on low flame for not more than 2 minutes else it will be very dry.

4. Grate cauliflower, add grated garlic and all the dry spices mentioned above. Mix well and add freshly chopped coriander leaves.

5. Using whole wheat flour dough make paranthas.

6. Fry with ghee. Once done cut into 4 equal parts using pizza cutter or knife.

7. Pack in kids school lunch box or if serving immediately serve it whole with butter and curd.

NOTES:
1. I didn't use water while blending Dal add it's already moist. Make sure to mix it 3-4 times while blending for even and fine paste.


2. I roasted the paste for just a minute to absorb the moisture else stuffing becomes too sticky.

3. Using cauliflower is optional you can make plain spouted paranthas or you can add boiled potatoes or any other vegetable. Since my kids don't like plain sprouted parantha I mix it in boiled potatoes or in cauliflower.

4. These are indeed one of the healthiest paranthas you can feed your kids. I make this every week as it has such nutrients which we don't get from vegetables specially vitamin B12.

Pictorial:

1. It took 2 days to get these sprouts.

2. Transfer in blender jar and make fine paste.

3. Keep mixing while blending to get this fine paste.









4. Heat some ghee or oil in pan.









5. Saute sprouted paste for just a minute. Let it cool down a bit.

6. Grate cauliflower, garlic and add all the dry spices mentioned above with generous amount of fresh coriander leaves.

7. Add sprouted paste.

8. Take dough and roll it, add parantha filling.

9. Seal and roll the dough.

10. Using ghee or oil make paratnhas. Serve hot with butter and curd.









11. Or cut it using knife or pizza cutter and pack in kids school lunch box.

12. Serve hot with butter.

13. Pack in kids school lunch box.

14. Do try this super healthy and yummy paranthas.