Sunday, July 17, 2011

Sprouts Chapathi

Mixed Sprouts 1/2 cup
Onion 1 medium
Ginger 1/2 inch
Garlic 1 pod
Ajwain 1/2 tsp
Green Chillies 2
Maida Flour 2 tsp
Soya Flour 2 tsp
Wheat Flour2 tsp
Coriander few springs
curry leaves 3-4
Hing 1/4 tsp
Salt to taste
Oil as Required

Cut the ends, wash and finely chop onion
 Wash andRemove the outer skin and grate ginger.
Remove the skin and finely chop garlic.
Clean wash and finely chop green chillies and coriander leaves
Wash the sprouts in enough water refresh the water
 Pressure cook in around 2 cups of water for 4 – 5 whistles.
Strain the cooked horse gram and reserve the liquid.
Grind the sprouts into fine paste
Make sure not to add extra water until necessary while grinding the sprouts.
Transfer the sprouts paste into a bowl, add finely chopped onion, ginger, garlic, green chillies, coriander leaves, curry leaves, ajwain, hing, salt, soya flour, maida flour and wheat flour.
Knead the dough smoothly and make sure not to add extra water while kneading.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.
                       Dust some wheat flour and roll out each portion into thin disks and keep aside.
     Smear few drops of oil with the help of a spoon on the rolled out circular disk.
Heat a flat pan on medium – high heat.
    When pan gets hot, place one rolled out Sprouts chapathi at a time.
    Fry on one side till brown spots appear and turn on other side and pour few more drops around the chapathi.
   When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out chapathi.
Serve Sprouts chapathi with pickle or gravy of your choice.

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