Recipe for Mung Bean Sprouts Parantha

Parantha is a popular breakfast in North India. There are two main ways of making Paranthas. In one method, whole wheat flour is kneaded into a soft dough. Then it is stuffed with mashed potatoes/grated cauliflower etc., rolled and pan-fried. Another method is when the vegetable/herb is kneaded with the flour to a soft dough, rolled and pan-fried. Either way, paranthas taste yummy. They are usually served with butter, curd and pickle.

I have already posted plenty of parantha recipes, like Dal Bajra Parantha, Gobi Ka Parantha, Multigrain Parantha, Soya Keema Parantha, etc. Search on my website and use the keyword ‘Parantha’; you will find many more recipes.

Today’s recipe is Mung Bean Sprouts Parantha. It is a high-protein parantha made with Moong Dal Sprouts.

Lentils are an excellent protein source for vegetarians; when sprouted, the amount of protein increases further. Studies have shown that 100 gm of unsprouted moong contains 24.9 gm protein, but on sprouting it increases to 32 gm. Therefore, including sprouts in the diet is a great way for vegetarians to increase their protein intake.

This recipe involves sprouting moong beans, coarsely grinding them, mixing them with a few basic spices and wheat flour and kneading them together. The dough is easy to knead and roll. The paranthas taste delicious. I would suggest serving them hot, as, after they cool, they tend to become a bit hard. So, it is best to serve them immediately after frying them in the pan.

So, let us start with this quick and easy recipe.

Ingredients required for Mung Bean Sprouts Parantha:

• 1 Cup Full Moong Dal with skin
• Water; to wash and soak the dal and knead the flour
• 2½ Cups Whole Wheat Flour
• 1 tbsp Finely Chopped Green Chillies
• 1 tbsp Grated Ginger
• 1 tsp Carom Seeds (Ajwain)
• Salt; to taste
• 1 tbsp Oil
• Extra Oil for frying

Method to make Mung Bean Sprouts Parantha:

• Wash and soak moong dal for about 8 hours.
  
  
  
• Drain out the water. Transfer the soaked dal to a strainer, cover it with a wet cloth and leave it overnight.
  
  
  
• The following day, you will see sprouts.
  
  
  
• Coarsely grind the sprouts and transfer them to a mixing bowl.
  
  
  
• Add whole wheat flour, salt, carom seeds, chopped green chillies and grated ginger to the ground dal. Combine well.
  
  
  
• Add water and knead it into a smooth dough. Add oil and knead once more. Rest the dough for about 15 minutes.
  
  
  
• Heat a pan. Portion out the dough, roll it and fry it in a pan.
  
  
  
• Put some oil on the surface and along the edges. Cook on medium heat till you see brown spots.
  
  
  
• Serve hot.
  
  

These paranthas taste great with butter, yoghurt/curd and pickle.

About Ingredient sourcing in Germany:

You can get some of the ingredients (e.g. Whole wheat flour, salt, oil etc.) needed for this recipe from a German Supermarket. Indian ingredients like Ajwain ( Carom Seeds) and Mung dal etc are usually not easily available in supermarkets in Germany. You can easily find them in any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Flour: https://amzn.to/3OFyQ1w
Mung Dal: https://amzn.to/3JyqBRs
Salt:https://amzn.to/3ACstDM
Carom Seeds:https://amzn.to/3MAQn8a

Equipment needed for the recipe:

Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Mixing Bowl:https://amzn.to/3V8ZPU
Pan: https://amzn.to/438KCG6
Chalka Belan: https://amzn.to/3PvLxMv
Strainer: https://amzn.to/44knJQe

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

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