Two States and Beyond

Mung-Sprouts Paratha

Hope you all had a great weekend.  This summer has been great for us, as we spent many weekends hiking, Jet skiing, rock climbing, etc.  The weather is getting slightly cold and we hope to manage a couple more outdoor activities before the winter comes around.  As for the past weekend, we relaxed at home with some friends and good food.  My husband made Vegetable Biryani, something he is really good at, while I prepared Pani Puri and some Chhole to go with the Biryani.  Chaat, Pav-bhaji and Biryani are some of our favorite dishes to make when we have people over.  They are fun to make and perfect for the weekend mood frame.   Do you have a favorite dish(s) that you make when you have to feed a crowd?   I would love to know what they are.

We will post the recipe for Vegetable Biryani soon, but for today, I am sharing with you a recipe for Mung-Sprouts Paratha.  I had some extra and a little overcooked mung-sprouts that I didn’t want to waste.  Then I thought of making parathas with it for Saturday brunch.

Dough

Ingredients and Method

2 ½ cups of whole wheat flour

½ tsp. salt

1/4 tsp. carom seeds (optional)

2 tbsp. oil

Water as needed

Mix the first four ingredients really well, then add water as needed to knead the dough (either by hand or in a food processor).  Cover and set aside.

Stuffing

Ingredients and Method

2 tbsp. oil

1 green chili, minced

1 clove of garlic, minced

¼ tsp. turmeric powder

1/2 tsp. garam masala

2 cups of mung-sprouts

¼ tsp. dry mango powder

¼ cup cilantro, chopped

Salt to taste

Heat the oil in a pan.

Add green chili, garlic, turmeric powder and garam masala. 

Stir-fry on medium low heat until the spices are cooked, less than a minute.

Add the next four ingredients on the list and mix well.

Set aside to cool.

Now, divide the dough in ~7 equal parts. 

Take one part and roll it big enough to fill the stuffing.

Place about 1 ½ tbsp. of the stuffing in the center and close from all sides.

Roll again to thickness of your preference and put on a hot pan.

Roast from both sides, applying oil as needed.