This is cooked exactly like parathas but has way less calories and load of mung protein. It gives carb and protein in the same dish. It is traditional and filling.
Ingredients:
- 1 cup uncooked Mung beans
- 2 tsp oil
- 1 tsp chopped/grated ginger
- 3 green chillies finely chopped
- 1 tsp salt
- 1/4 cup of cilantro leaves
- 1/2 spoon of hing (asafoetida)
- 1 cup whole wheat flour
- 1 cup water
Preparation:
- Soak Mung beans in double the water for almost an hour
- Now boil it in the pan until you see peels coming out and little splits.
- Do not overcook them. You should feel the whole bean.
- Pour them in drainer and drain the water completely.
- In a mixing bowl add flour, salt, 1tsp oil, cilantro and green chillies.
- Add water to knead a dough.
- Knead a smooth dough and make small rounds
- Roll the Parathas and bake them on griddle with either oil or butter until golden brown and crispy on both sides.
- Serve hot with either beaten curd, chatni or pickle.
Tip: Make sure you don’t overcook the beans. It should give you crisp.
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