Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Coconut Chutney

Ingredients:

To grind:

  • 1 cup fresh grated coconut
  • ½ cup daliya or split rosted chana dal
  • 1-2 green chillies
  • 1 teaspoon ginger grated
  • ½ teaspoon tamarind pulp
  • Salt to taste
  • Water

For Tadka (Seasoning):

  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 2 red chillies
  • a spring of curry leaves
  • a pinch of hing or asafoetida
  • 1 teaspoon of oil

Method:

  1. Grind everything with the ingredients to grind with adding little water at a time. Make a smooth paste.
  2. Heat a pan and add a teaspoon of oil. Add musterd seeds and urad dal. When they start sizzling, add asafoetida, red chillies, curry leaves.
  3. Add this seasoning on the top of the chutney. Stir gently to mix it.
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Sprouted Moong Paratha

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Ingredients:

For the stuffing:

  • 1 cup sprouted moong beans
  • 1 potato boiled
  • 1 teaspoon ginger paste
  • 2 garlic cloves
  • 1-2 green chillies
  • 1½ teaspoon garam masala
  • 1½ teaspoon dry mango powder (amchur powder)
  • handful of cilantro
  • salt to taste

For the Outer layer:

  • 2 cups whole wheat flour + 1 cup flour for dusting
  • Water to knead the dough
  • Salt to taste
  • oil or butter

Method:

  1. Get a bowl and add whole wheat flour and salt. Add little water slowly to knead the dough. Devide them into 8-9 balls and keep it aside for 30 minutes.
  2. Add sprouted moong beans in a pressure cooker. Cover with enough water. Cook the beans upto 2 whistles. Get the cooked sprouts from the cooker and remove water completely.
  3. Add cilantro, garlic, ginger and green chillies in a blender, and blend them to a paste.
  4. Get a plate or bowl. Add cooked sprouts. Mash them roughly with masher. Mash a boiled potato and add it to the sprouts. Add the paste from above step. Add salt, garam masala and dry mango powder. Make 8 -9 round balls out of the mixture.
  5. On your kitchen board, sprinkle some dry flour. Roll one ball into a small circle. Add the stuffing ball in the center. Fold the edges ensuring the filling is not coming out.
  6. Roll out into paratha with the help of some flour. Heat Tava/griddle and place the paratha on it. Drizzle some oil or butter on the sides. Turn it over and cook from other side too.
  7. Serve it hot with ketchup or yogurt.