|Mung sprouts||1 Cup (16 tbs), boiled|
|Matki sprouts||1 Cup (16 tbs), boiled and mashed (red mung)|
|Finely chopped fresh coriander||2 Tablespoon|
|Dry mango powder||1 Teaspoon|
|Green chilies||4 , deseeded and finely chopped|
|Red chili powder||1⁄2 Teaspoon|
|Whole wheat flour||4 Cup (64 tbs)|
Cook the sprouts till absolutely dry.
Mash well and add the rest of the filling ingredients and mix well to make a thick dry filling.
Knead the flour with water and salt to make a medium soft dough.
Keep for 15 minutes.
Divide the dough into small balls.
Fashion, a cup with the ball and put in 1 teaspoon of the filling.
Pinch the edges together tog seal and roll it around between your palms to shape into a ball again.
Roll out thick parathas and dry roast on both sides on a hot griddle.
Serve hot with yogurt salad and a green chutney.
Serving size: Complete recipe
Calories 2062 Calories from Fat 182
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 455.6 mg19%
Total Carbohydrates 416 g138.6%
Dietary Fiber 69.5 g277.9%
Sugars 12.1 g
Protein 86 g171.6%
Vitamin A 54.7% Vitamin C 200.9%
Calcium 22.1% Iron 123%
*Based on a 2000 Calorie diet