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.