Healthy Indian Sprouted Moong Paratha

1. Coarsely grind the sprouted moong

2. Add finely chopped green chili, coriander leaves, ginger, and garlic

3. Add turmeric powder, asafoetida, and salt

4. Add 1 tablespoon oil

5. Add 1 cup wheat flour

6. Mix and using water, make the dough

7. Divide the dough into balls and roll out into circles

8. Cook the parathas on a hot griddle with oil, ghee, or butter until golden brown

9. Serve with boondi raita

Sprouting moong

1. Wash whole moong

2. Soak in water for three hours

3. Remove water

4. Cover with a lid or plate

5. Leave in a strainer in a warm place overnight

Tips

1. This paratha is a great source of protein and pairs well with sabzi, raita, or chutney