Parathas are mostly everyone's favourite breakfast dish in India. I too make parathas for breakfast and for the little girl's lunch box quite often. This time when I was soaking the green grams/moong on saturday for my salads, thought of making moong paratha on sunday morning. Healthy Green grams/moong along with oats makes a healthier combination. You can use moong sprouts or other sprouts as stuffing as well for making paratha .
Ingredients:
For the stuffing:
Green Grams/moong: 1 cup (soaked overnight)
Onion: 1 small sized finely chopped
Ginger garlic paste: 1 tsp
Cumin seeds: 1/2 tsp
Turmeric powder: 1/2 tsp
Chilli powder: 1/2 tsp
Chopped green chillies: 1-2 (optional)
Fresh chopped coriander : a handful
Oil: 2 tbsp.
salt to taste
For the dough:
Whole wheat flour: 2 cups (or as per your requirement)
Oats: 3 tbsp
pinch of salt
Sufficient water (I used luke warm water) to make the dough /or you can use yogurt to make the dough to make it softer.
Ghee to fry the prathas
Method:
Making the Dough:
In a large mixing bowl, take the flour, oats, salt. Add Luke warm water slowly and knead properly to get a soft dough. Cover the dough and let it rest for sometime.
Stuffing:
Wash the moong and pressure cook upto 1 or 2 whistles. Remember we do not need this to be over- cooked. Heat oil in a pan. Add the cumin seeds and let it splutter. Add the onions and saute till soft & translucent. Now add the ginger garlic paste, turmeric powder, chilli powder, green chillies and stir in for 1-2 minutes. Time to add the cooked green grams/moong to it. Mix it with all the masala nicely. Finally sprinkle the chopped coriander and give one final mix and remove from flame. Let it cool completely.
Divide the dough into equal sized balls of required size to make the paratha. Now keeping it on the palm of your left hand and with the thumb finger of the right hand make a big hole on the ball. Now place 2 tsp of the moong stuffing at the center and fold the corners in such a way that the stuffing is intact. Toss the ball in dry flour and roll it out into thin circles of approx. 6 inches diameter. Do the same process for the rest of the balls.
Heat a non-stick tava or griddle, place the roll parathas and cook each paratha till they turn golden brown in colour from both the sides using 1/4 tsp ghee/or you can use oil also. Continue the similar process with the remaining rolled out portions.
Whenever I make roti/paratha, I stack the cooked roti/parathas one above the other in a dish. This helps maintaining the softness and preserves moisture in the parathas. Serve this healthy oats moong paratha with chilled yogurt or some pickle.
Ingredients:
For the stuffing:
Green Grams/moong: 1 cup (soaked overnight)
Onion: 1 small sized finely chopped
Ginger garlic paste: 1 tsp
Cumin seeds: 1/2 tsp
Turmeric powder: 1/2 tsp
Chilli powder: 1/2 tsp
Chopped green chillies: 1-2 (optional)
Fresh chopped coriander : a handful
Oil: 2 tbsp.
salt to taste
For the dough:
Whole wheat flour: 2 cups (or as per your requirement)
Oats: 3 tbsp
pinch of salt
Sufficient water (I used luke warm water) to make the dough /or you can use yogurt to make the dough to make it softer.
Ghee to fry the prathas
Method:
Making the Dough:
In a large mixing bowl, take the flour, oats, salt. Add Luke warm water slowly and knead properly to get a soft dough. Cover the dough and let it rest for sometime.
Stuffing:
Wash the moong and pressure cook upto 1 or 2 whistles. Remember we do not need this to be over- cooked. Heat oil in a pan. Add the cumin seeds and let it splutter. Add the onions and saute till soft & translucent. Now add the ginger garlic paste, turmeric powder, chilli powder, green chillies and stir in for 1-2 minutes. Time to add the cooked green grams/moong to it. Mix it with all the masala nicely. Finally sprinkle the chopped coriander and give one final mix and remove from flame. Let it cool completely.
Divide the dough into equal sized balls of required size to make the paratha. Now keeping it on the palm of your left hand and with the thumb finger of the right hand make a big hole on the ball. Now place 2 tsp of the moong stuffing at the center and fold the corners in such a way that the stuffing is intact. Toss the ball in dry flour and roll it out into thin circles of approx. 6 inches diameter. Do the same process for the rest of the balls.
Heat a non-stick tava or griddle, place the roll parathas and cook each paratha till they turn golden brown in colour from both the sides using 1/4 tsp ghee/or you can use oil also. Continue the similar process with the remaining rolled out portions.
Whenever I make roti/paratha, I stack the cooked roti/parathas one above the other in a dish. This helps maintaining the softness and preserves moisture in the parathas. Serve this healthy oats moong paratha with chilled yogurt or some pickle.
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