Sprouts Chapathi

Ingredients

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

Method

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.