Healthy, delicious and easy to make are these Mixed Sprout Paratha recipe. Sprout Paratha are also known as pahari / paadi and pahadi parathas. Mostly sprouts, green like spinach, mint leaves are added as stuffing to these parathas. These are quite famous at you get them mostly at all places / joint’s you get parathas. I have eaten this dish quite a lot of times. So I came up with my own version.
The stuffing consist of boiled sprouts like whole mung bean and safed chole. You could use any sprout or mixed sprouts. Further have used some Indian spices and pastes to make the stuffing more flavorful. I have used mint leaves for the greens.
You could make the stuffing in advance and stuff them later. These parathas could be served as snack, quick meal, lunch box or eaten anytime of the day. They are healthy yet easy to make. You could add raw sprouts however I prefer food cooked. I prefer to eat only raw salads and fruits but not food.
Serve this dish along with pickle, thecha, veggies, raita, salad, chole, lasooni palak etc. I love to have parathas with some tangy-spicy pickle or boondi raita. I could post step by step pictures only for parathas not for the stuffing.
Mixed Sprout Paratha recipe and printable version below:
- Ingredients for stuffing: 1.5 cup mixed sprout boiled until tender
- 1 onion chopped
- 1 inch ginger chopped
- 12-14 mint leaves
- ½ cup coriander leaves
- 8 garlic cloves
- 1 t/s cumin seed
- 1 green chili chopped
- a pinch of asofoetida (hing)
- ¼ t/s turmeric powder
- 1 t/s dry raw mango powder (amchur)
- 1 t/s roasted cumin seed powder
- 1 t/s garam masala powder
- salt as per taste
- water if required
- ingredients for paratha: 2 cup whole wheat flour
- 1 cup water
- 1 t/s salt
- 2 tbsp clarified butter (ghee) for frying parathas
- You could sprout the grains home or get them from the market. You could use mixed sprouts of your choice. I have used whole green mung bean and white choles.
- Boil or pressure cook the mixed sprouts until soft and tender. Ensure the sprouts don't get too soft or mushy.
- Grind onion, ginger, garlic, mint leaves, coriander leaves and chili until all blend well. Add little water if required.
- Take a pan add oil. Once oil is hot saute cumin seed and hing for a minute.
- Add the grounded paste and saute until it starts leaving oil. Ensure you don't burn it. If it gets too dry add little water.
- Now add the cooked sprouts, add all spice powder and salt. Mix all nicely. Cover with a lid containing water for 4 mins.
- Keep stirring in between. Remove the lid and cook on high heat cook until mixture is dry. Ensure the sprout are dry and not wet.
- Switch off the gas and allow the sprout's to cool down.
- Combine flour and salt. Make a small well add water. Knead into a smooth dough. Also the dough shouldn't be too soft nor too firm.
- Allow the dough to rest for 15 mins with a damp cloth. Make 2 inch balls from the dough.
- Dust some flour and roll the balls about 2 inch round. Place some stuffing at the center. Cover the stuffing be bringing the edges together.
- Repeat the same with the rest of stuffing and balls.
- Now sprinkle some flour and roll the stuffed balls gently. Roll upto 3 inch width.
- Place a iron pan or frying pan over high heat. Once pan is hot splutter some ghee over it.
- Fry the stuffed parathas from both sides until golden specs appear.
- Spread some butter / ghee over hot parathas and eat them.
2.If the dough or sprouts remain post making parathas. Not to worry eat the sprout as vegetable and use the extra dough for next day.
3.You could skip ghee however it imparts a nice flavor to this dish.