Healthy Stuffed Carrot & Moong Sprout Paratha (Indian Flatbread)
40 minutes
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About Healthy Stuffed Carrot & Moong Sprout Paratha (Indian Flatbread)
Imagine biting into a warm, golden paratha, bursting with the fresh flavors of carrot and moong sprouts. These Healthy Stuffed Carrot & Moong Sprout Parathas are more than just a delicious breakfast; they're a nutritious and satisfying way to start your day.This Indian flatbread is made with wholesome whole wheat flour and a vibrant filling of grated carrots, protein-rich moong sprouts, and fragrant spices. Each bite offers a delightful mix of textures, from the slightly crisp exterior to the soft, flavorful filling.Serve these parathas hot off the griddle with a dollop of ghee or your favorite chutney for a truly unforgettable meal. They're perfect for breakfast, lunch, or even a light dinner!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- 1 tsp Ghee clarified butter
- 1 ½ tsp Salt or to taste
- Water as needed for kneading
Filling
- 2 tsp Oil
- ¼ tsp Asafoetida hing
- ¼ tsp Cumin Seeds
- ¼ tsp Carom Seeds ajwain
- 1 Onion chopped
- 1 Carrot grated, medium
- ½ cup Sprouted Moong Beans
- 1 inch Ginger chopped
- 1 Chili chopped, green
- ¼ tsp Chaat Masala
- ¼ tsp Garam Masala
For Cooking
- Oil Or Ghee for frying
Instructions
- In a large bowl, combine the whole wheat flour, ghee, and salt. Gradually add water and knead until a smooth and pliable dough forms. This step develops the gluten, which gives the paratha its structure. Cover the dough and let it rest for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll.
- To prepare the filling, roughly crush the sprouted moong beans, ginger, and green chili together. You can use a mortar and pestle or pulse them briefly in a food processor.
- Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and carom seeds. Sauté for about 30 seconds until fragrant.
- Add the chopped onion and sauté until translucent, about 5-7 minutes. This softens the onions and adds sweetness to the filling.
- Add the grated carrot and cook until slightly softened, about 3-5 minutes.
- Add the crushed sprout mixture, salt, chaat masala, and garam masala. Mix well to combine all the flavors.
- Cover the pan and cook for a few minutes, or until the sprouts are heated through and the flavors meld.
- Remove the filling from the heat and set aside to cool slightly.
- Divide the rested dough into medium-sized balls.
- On a lightly floured surface, roll each dough ball into a small circle using a rolling pin.
- Place a spoonful of the prepared filling in the center of each dough circle.
- Bring the edges of the dough together to enclose the filling completely, pinching and sealing tightly to prevent leakage during cooking.
- Gently flatten the stuffed dough balls and roll them out again into larger circles, dusting with flour as needed to prevent sticking.
- Heat a tawa or flat griddle over medium heat. Place a paratha on the hot tawa and cook for a minute or two until small bubbles start to appear.
- Drizzle a little oil or ghee around the edges of the paratha and flip it over. Cook the other side until golden brown spots appear and the paratha is cooked through. Serve the hot parathas with pickle or chutney.
Recipe Notes
Good To Know
- To prevent the stuffing from leaking, make sure to squeeze out any excess moisture from the grated carrots and moong sprouts before mixing them with the spices.
- For an extra layer of flavor, add a teaspoon of finely chopped fresh coriander or mint leaves to the stuffing mixture.
- If you prefer a crispier paratha, cook it on a medium flame and press gently with a spatula, flipping as needed, to ensure an even golden crust without burning the outer layer.
Expert Tips
- For a richer flavor, try roasting the dry spices before grinding them for the stuffing.
- Experiment with different vegetables in the stuffing, such as finely chopped cabbage, cauliflower, or potatoes.
- Serve these parathas with a dollop of yogurt or your favorite chutney for a complete meal.
Storage Instructions
- Leftover parathas can be wrapped in a clean kitchen towel and stored in an airtight container.
- Reheat on a hot tawa or skillet to restore their softness and crunch.
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Recipe Nutrition
Calories: 198kcalCarbohydrates: 34gProtein: 4gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1140mgFiber: 2gSugar: 2g
payal jain
Articles: 17
5 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks incredible! Thank you.
Looks so yummy! Excited to make it.
This looks perfect! Thanks for posting.
Looks so delectable! Thanks for posting.