Onion & Methi Sprout Paratha

When you have sprouts ready it is so easy to cook and add nutrition to your meal!!

Every weekend I soak beans and seeds and get the sprouts ready for the busy weekdays. Making sprouts is super easy. Just soak seeds overnight, remove water and lay them in a plate or a sieve covered. The seeds will germinate by themselves. You should rinse the seeds everyday to prevent them from drying and for roots to grow longer. In around 3-4 days you will have long and delicious sprouts.

You might have heard of methi or fenugreek leaves in thepla or paratha/flat bread, but in this recipe I used methi sprouts to make the flat bread more nutritious. Check this recipe to see how you can grow methi leaves. I already have a new batch of leaves growing which I will harvest and use in few days. You could also add methi leaves to this recipe instead of sprouts. They both are nutritious and delicious.

Ingredients to make 6-8 medium paratha
1 medium onion grated
1/4 cup raw methi seeds soaked and sprouted for 3-4 days
1 chopped green chili
1/2 tsp. turmeric
1/2 tsp. red chili powder
1+1/2 tsp. salt
1/4 cup yogurt
1 cups whole wheat flour
2 tbsp oil
Dry flour for rolling paratha
Oil of shallow frying paratha

• Mix grated onion, sprouts, salt, chopped green chili, turmeric and red chili powder together and let it rest for 5-7 minutes.
• Add 2 tbsp. oil and 1/4 cup yogurt. mix well.
• Add flour to make a soft dough. You might need more flour depending on the moisture in your dough.
• Let the dough rest for 10 minutes.
• Heat a flat griddle/tawa.
• Divide dough into 8 parts.
• Make a ball with each part of the dough. Dip into dry flour and roll into 6 in disc. Fold into fourths to form a triangle. Roll it again. Place on a hot griddle. Flip it when you see few brown specks. Apply a tsp. of oil. flip again and apply oil on the other side. Cook well. 
• Serve with yogurt and pickle.

Here is step-by-step pictorial recipe:

 

Methi sprouts

Mix grated onion, sprouts, salt, chopped green chili, turmeric and red chili powder together and let it rest for 5-7 minutes.

Add 2 tbsp. oil and 1/4 cup yogurt. mix well.

Add flour to make a soft dough. You might need more flour depending on the moisture in your dough.

Let the dough rest for 10 minutes.

Divide dough into 8 parts.

Make a ball with each part of the dough. Dip into dry flour and roll into 6 in disc. Fold into fourths to form a triangle. Roll it again. Place on a hot griddle. Flip it when you see few brown specks. Apply a tsp. of oil. flip again and apply oil on the other side. Cook well.

Serve with yogurt and pickle.

Enjoy delicious Methi Sprout Paratha!

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