Palak and Moong Sprout Paratha

Indian flat bread made with spinach puree and stuffed with  bean sprouts and spices

INGREDIENTS-
preparation time-10 min
cooking time-10 min
serve-6

• Wheat flour-2.5 cup
• Soya bean flour-1/4cup
• Flex seed meal -3 t s
• Spinach-250 gms
• Green chillies-3
• Mint leaves-15
• Cumin seeds-1 t.s
• Salt-1 t.s
• Oil-2 tbls

filling-

• Moong sprouts-2.5 cup
• Boiled potato-2
• Grated ginger-1 t.s
• Chilli powder-1 t.s
• Mango powder- 1/2 t.s
• Garam masala-1/2 t.s
• Salt-1/2 t.s

PROCEDURE-

1. Clean and remove the steams from spinach.
2. Boil 2 glasses of water in a pan, when it start boiling ,add spinach leaves
3. After a minute remove the spinach  leaves from boiling water and refresh in cold water.
4. Pressure cook moong sprouts with 1 cup water and 1/4 t.s turmeric for 1 whistle .take out the sprouts and keep aside the water (A)
5. Take spinach,green chilli and mint in the mixer jar and make a paste.
6. In a big bowl add wheat flour.soya flour,flex powder,cumin seeds, salt and oil mix well and add spinach puree and make a soft dough.use the water (A) if required.
7. Take sprouts in a bowl add boiled potatoes,grated ginger,mango powder,chilli powder,garam masala and salt.
8. Take a small ball from the dough,roll into a small disc,take equal portion of stuffing and keep in the centre of the disc.
9. Pull all the sides of the disc and close to make a ball again.
10. Press it and dust in the dry flour and roll gently with a rolling pin
11. Don't press it hard while rolling otherwise the filling may come out from the paratha
12. Then heat a griddle and grease it with little oil.and put the paratha over it
13. Cook on meidum flame till golden spot appears on one side,then turn the side.
14. Drizzle 1 t.s oil  or butter and press lightly with a spatula .turn the side and repeat the process on other side.
15. Slice and serve hot

Serving suggestions-best served with curd,pickle and chutney