|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.