May 22, 2011
Sprouted Moth and Vegetable Parathas
1 cup sprouted moth beans
1 medium potato boiled, peeled and coarsely mashed
1/2 cup of chopped frozen beans
1 medium carrot peeled and grated
1 tsp each of coriander and cumin powder
1/2 tsp garam masala powder
1/4 tsp chili powder
salt to taste
few sprigs of coriander leaves
Cook the sprouts using very little water in the pressure cooker for 10 minutes if using the steam method or for two whistles. Once the pressure is gone, remove and let it cool down. Boil the potato as well along with the sprouts. Peel and mash it up once it cools down and keep this aside.
Take oil in a pan. As soon as it becomes hot enough add the chopped beans first and saute it for a couple of minutes with a bit of salt. Follow it with the grated carrot and cook covered on low heat for five minutes. Once you are able to chop it up with the spatula, add the cooled sprouted moth to the vegetables. Drain off excess water if any before adding. Add the spice powders and stir for a minute. Cool this down and process it in a mixer in intervals.
Take this back to the stove and add the mashed potato as well and continue to cook until the mixture is combined well and comes together like a ball. It should also look a little bit dry. You do not want any residual moisture in the stuffing. Mash up any big pieces of potato with the back of the ladle or using the masher.
This stuffing yields 8-10 parathas. For the above quantity of stuffing you will need 1.5 cups of wheat flour. Divide the stuffing into equal portions and roll them up. Take the same quantity of the dough. Roll it out into a small circle. Place the stuffing in the middle and bring over the dough on top of the stuffing. Pinch off any excess. Flatten the stuffed dough and roll it out making sure that it does not tear.
Cook both sides of the parathas without oil and again by adding little oil on both sides until you see brown spots. Enjoy these delicious and nutritious parathas with some yogurt or khadi.