Carrot & Sprouts Parantha

INGRREDIENTS

• 1 medium grated carrot
• 1 cup blanched sprouted moong
• 1 cup whole wheat flour
• ¼ tsp chopped ginger
• ¼ tsp aamchur (dry mango powder)
• ¼ tsp black pepper powder
• 1 tbsp chopped coriander leaves
• ¼ tsp red chilli powder
• Salt to taste
• Oil for cooking

STEPS

1. Pressure cooks, carrots and puree them. Lightly steam sprouts (or blanch).

2. Mix all the ingredients to make a smooth dough. Cover and keep for 30 minutes.

3. Pinch small size balls of dough, sprinkle some flour and roll the parantha to about the same size as that of a roti.

4. Heat a pan or griddle over medium heat and place the rolled parantha. Brush a little oil, cook both sides till brown spots appear on both sides.

5. Serve with green chutney or Cucumber raita.