Mung bean parathas


An unusual pratha dish that I recall from my childhood. It’s healthy and very quick to prepare (not counting soaking the mung beans).

– 1 small potato, boiled and roughly smashed
– 2C mung bean sprouts, best to sprout them at least overnight in a moistened paper towel)
– 2t cumin (jeera) seeds
– 3t raw mango powder (aamchoor)
– 1t cayenne chili pepper powder
– 1t turmeric powder
– 2t coriander powder
– 2t garam masala
– 2C whole wheat flour (we use multigrain atta)
– 3T vegetable oil
– Salt to taste


In a wok, add about 2T vegetable oil, when hot, add the cumin seeds. Within 30 seconds, add the sprouted beans. Heat for about 3-5 minutes stirring often. Reduce heat and add all the rest of the powdered spices and mango powder. Add about 2 cups of water, mix well and let it cook covered for about 10 minutes on a low heat. Check the mung beans. They should be very soft to the bite. If not, continue for a few minutes more. It is very important that the sprouts be soft but not mushy. When you think, they need another 2-3 minutes more, add the potatoes, stir and cook for another 2-3 minutes. The resulting stuffing  should look like this:


While the sprouts are getting cooked, mix the whole wheat flour (atta) with 2T water, some salt and 1T of oil. Mix well and knead to a soft dough. Set aside for 10 minutes under a moist towel or a covered bowl. Once the stuffing is ready, let it cool thoroughly. Make a ball of dough roughly 3 inches in diameter, roll it out until it is 1/2 inch flat. Place 2-3T of stuffing (Start slow! Practice with about 1tsp of stuffing and 3″ ball of dough), pull up the sides and crimp them together. Next, roll the dough out to the size of a typical paratha- about 6-10″ diameter as shown below.


Roast the paratha with no oil on medium heat, flip, add ghee to the almost finished side. Wait till the underside is almost done. Flip, add ghee and flip twice more to get both sides evenly cooked with the ghee. Important– Immediately store in an airtight steel container. Serve with a dollop of vegan yogurt (dahi) (Epigamia makes a lovely coconut yogurt) and some Punjabi pickles known as pachranga as shown above.

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