Easy Sprouted Moong Paratha Recipe, Indian Breakfast(Updated)

Easy Sprouted Moong Paratha Recipe, Indian Breakfast

We all love eating parathas for breakfast, lunch, and even dinner. Different varieties of parathas with multiple combinations like potato, onion, paneer, paneer gobi, methi aloo, or only gobi prepared. Also, you will find parathas with lentil stuffing, which tastes delicious and is a healthy option.

Sprouted moong is a whole moong lentil washed and soaked in water for a few hours. Water is drained from the lentil and kept in a warm place for the sprouts or tiny roots to form. Sprouted moong are healthier, high in protein, and full of vitamins. 

You can eat them in a salad by adding cucumber, tomato, a few lettuce leaves with a sprinkle of chat masala and a juice of a lemon. In Maharashtra, sprouted moong is used to make the famous dish Misal. If you are on a weight loss diet – have this sprouted moong daily for breakfast or lunch. Even the sprouted moong curry tastes delightful. You can even have this sprouted moong paratha prepared in multigrain flour, with fewer spices, and toasted in little clarified ghee.

Today I share the sprouted moong paratha recipe that is delicious to eat and also full of nutrition. To make it healthier and tastier, I have added mint leaves, spring onion, potato, and some Indian spices to the sprouted moong mixture. And the paratha dough is prepared using wheat flour, spinach, and fresh fenugreek leaves. The sprouts moong mixture is stuffed in the dough, and the paratha is rolled out. These parathas are flavorful, delicious, protein-packed, and full of vitamins. 

With the help of this Sprouted Moong Paratha Recipe, you can make delicious parathas. It’s also a good option for the kid’s tiffin box and the office lunch box. One paratha is sufficient to keep your stomach full for the day.

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Easy Sprouted Moong Paratha Recipe, Indian Breakfast(Updated)

We all love eating parathas for breakfast, lunch, and even dinner. Different varieties of parathas with multiple combinations like potato, onion, paneer, paneer gobi, methi aloo, or only gobi prepared. Also, you will find parathas with lentil stuffing, which tastes delicious and is a healthy option.

Sprouted moong is a whole moong lentil washed and soaked in water for a few hours. Water is drained from the lentil and kept in a warm place for the sprouts or tiny roots to form. Sprouted moong are healthier, high in protein, and full of vitamins. 

You can eat them in a salad by adding cucumber, tomato, a few lettuce leaves with a sprinkle of chat masala and a juice of a lemon. In Maharashtra, sprouted moong is used to make the famous dish Misal. If you are on a weight loss diet – have this sprouted moong daily for breakfast or lunch. Even the sprouted moong curry tastes delightful. You can even have this sprouted moong paratha prepared in multigrain flour, with fewer spices, and toasted in little clarified ghee.

Today I share the sprouted moong paratha recipe that is delicious to eat and also full of nutrition. To make it healthier and tastier, I have added mint leaves, spring onion, potato, and some Indian spices to the sprouted moong mixture. And the paratha dough is prepared using wheat flour, spinach, and fresh fenugreek leaves. The sprouts moong mixture is stuffed in the dough, and the paratha is rolled out. These parathas are flavorful, delicious, protein-packed, and full of vitamins. 

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: Indian

Keyword: healthy sprouted moong paratha, How to make Sprouted Moong Paratha, Indian Breakfast Recipes, recipe of sprouted moong paratha, sprouted moong ka paratha, sprouted moong paratha, sprouted moong paratha in english, Sprouted Moong Paratha Recipe, sprouted moong paratha weight loss, sprouts moong ka paratha, sprouts moong paratha, sprouts moong recipes

Servings: 7 parathas

Ingredients

• 1½ cup Sprouted Moong
• 1 cup Spinach chopped
• ½ cup Fresh Fenugreek leaves chopped
• ½ cup Mint leaves chopped
• 2 Green chili
• ½ inch Ginger 
• Fresh Coriander
• ¾ cup Spring Onion chopped
• ¼ cup Spring Onion leaves chopped
• 2 cups Wheat Flour
• Salt as per taste
• ½ tbsp Red Chilli Powder
• ½ tbsp Coriander Powder
• ½ tsp Garam Masala
• ¼ tsp Mango Powder
• ¼ tsp Turmeric Powder
• ¼ tsp Asafoetida
• 1 Potato boiled
• 1 tsp Cumin Seeds
• 2 tbsp Oil
• Ghee for frying parathas

Instructions

Sprouts Mixture Preparation.

• Add 2 tbsp oil to a pan. As the oil is hot, add 1 tsp cumin seeds. Saute for a minute.
• Add two chopped green chilies, ½ inch ginger, and ¼ tsp asafoetida. Saute for a minute.
• Add 1½ cups sprouted moong and mix all the ingredients well.
• Sprinkle little water over the sprouted moong mixture and mix well.
• Cover and simmer for 5 to 10 minutes.
• Press the sprouted moong with your finger to ensure they are cooked well.
• Add one boiled and mashed potato, ¼ tsp turmeric powder, ½ tbsp red chili powder, ½ tbsp coriander powder, ¼ tsp mango powder, ½ tsp garam masala, and salt to taste. Mix all the ingredients well.
• Add ½ cup chopped mint leaves, ¾ cup chopped spring onions, ¼ cup spring onion leaves chopped, and some fresh coriander. Mix all the ingredients well.
• Cover and simmer for a minute or two.
• Mix well and keep the mixture aside for later use.

Dough & Paratha Preparation.

• Take 2 cups of wheat flour in a mixing bowl, 1 cup chopped spinach, ½ cup chopped fresh fenugreek leaves, salt, and 1 tsp oil.
• Mix all the ingredients well and knead a semi-soft dough.
• Add 1 tsp oil and knead the dough well once again.
• Cover and rest for 5 minutes.
• Pinch some dough, roll, and flatten it.
• Dust some flour on the surface. Place the dough on the surface and dust some flour on it.
• Roll into a small chapati and apply some ghee over it.
• Place a spoonful of the prepared sprouted moong mixture over the rolled chapati.
• Bring all the edges of the dough together in the center, seal them, and slightly flatten it.
• Dust little flour and roll it into a medium-thick paratha.
• On a hot tawa, place the rolled paratha and cook for a minute.
• Flip the paratha when the base is cooked (after a minute) and press slightly.
• Apply ghee and flip the paratha. Apply ghee on the other side and press again. Flip the paratha once or twice till both sides are cooked properly.
• Serve the healthy sprouted moong paratha with chilled curd or green mint chutney and pickle.

How to make sprouted moong paratha at home step by step Photos

Sprouts Mixture Preparation.

1. Add 2 tbsp oil to a pan. As the oil is hot, add 1 tsp cumin seeds. Saute for a minute.
   
2. Add two chopped green chilies, ½ inch ginger, and ¼ tsp asafoetida. Saute for a minute.
   
3. Add 1½ cups sprouted moong and mix all the ingredients well.
   
4. Sprinkle little water over the sprouted moong mixture and mix well.
   
5. Cover and simmer for 5 to 10 minutes.
   
6. Press the sprouted moong with your finger to ensure they are cooked well.
   
7. Add one boiled and mashed potato, ¼ tsp turmeric powder, ½ tbsp red chili powder, ½ tbsp coriander powder, ¼ tsp mango powder, ½ tsp garam masala, and salt to taste. Mix all the ingredients well.
   
8. Add ½ cup chopped mint leaves, ¾ cup chopped spring onions, ¼ cup spring onion leaves chopped, and some fresh coriander. Mix all the ingredients well.
   
9. Cover and simmer for a minute or two.
   
10. Mix it well and keep it aside.
    

Dough & Paratha Preparation.

1. Take 2 cups of wheat flour in a mixing bowl, 1 cup chopped spinach, ½ cup chopped fresh fenugreek leaves, salt, and 1 tsp oil.
   
2. Mix all the ingredients well and knead a semi-soft dough.
   
3. Add 1 tsp oil and knead the dough well once again.
   
4. Cover and rest for 5 minutes.
   
5. Pinch some dough, roll, and flatten it.
   
6. Dust some flour on the surface. Place the dough on the surface and dust some flour on it.
   
7. Roll into a small chapati and apply some ghee over it.
   
8. Place a spoonful of the prepared sprouted moong mixture over the rolled chapati.
   
9. Bring all the edges of the dough together in the center, seal them, and slightly flatten it.
   
10. Dust little flour and roll into a medium-thick paratha.
    
11. On a hot tawa, place the rolled paratha and cook for a minute.
    
12. Flip the paratha when the base is cooked (after a minute) and press slightly.
    
13. Apply ghee and flip the paratha. Apply ghee on the other side and press again. Flip the paratha once or twice till both the sides are cooked properly.
    
14. Serve the healthy sprouted moong paratha with chilled curd or green mint chutney and pickle.
    

FAQs

Conclusion

In this Spouted Moong Paratha Recipe, we have shared how to make sprouted moong paratha at home with sprouts moong, mint leaves, spring onion, potato, and some Indian spices. The paratha dough is prepared using wheat flour, spinach, and fresh fenugreek leaves. This healthy, delicious paratha makes for a perfect breakfast, lunch, or mid-day snack. It’s also one of the best vegetarian kid’s lunch box recipes ever! You can make this paratha with multi-grain flour or flour of your choice. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.