Beansprouts paratha is an ideal easy to make stuffed paratha. Incorporating beansprouts in Indian cooking without cooking the sprouts is a challenge indeed. So i have made this stuffed parathas using beansprouts (Moong bean sprouts). Beansprouts are raw crunchy vegetable commonly used in salads and in some soups.

       Beansprouts should be consumed as raw or lightly cooked to keep all nutrients intact.These sprouts are rich in proteins, vitamins and fibre. Easy way to add all these nutients in our normal diet with out introducing a new recipe to your family. I have not cooked the sprouts, but if you do not like the raw taste lightly saute in oil then crush it with masalas and do the stuffing. If you donot like the taste of beansprouts, mix sprouts with cooked mashed potatoes or grated paneer or grated coconut and stuff inside the parathas.


For the Parathas:
Wheat flour/ Atta- 1½ cup
Salt- to taste
Oil- 1 teaspoon

For Stuffing:
Beansprouts- 1 cup
Green chilli-1
Ginger garlic paste- 1/4 teaspoon (optional)
Garam masala- 1/4 teaspoon
Jeera/ cumin powder- 1/4 teaspoon
Coriander leaves- 2 teaspoons
Salt-to taste

  • In a bowl add the wheat flour, oil,salt and mix well. Add enough water to knead the dough to make the paratha dough and allow to rest for a while (till you make the filling, for around 5- 10 minutes)
  • Wipe the sprouts in paper towel to remove excess water. If you do not like the raw taste lightly saute in oil and crush the sprouts. In a blender jar (should not be wet) add beansprouts, green chilli, ginger garlic, garam masala, jeera powder, coriander leaves and salt.
  • Crush the sprouts into coarse mixture (Do not crush as paste)
  • Make the dough into lemon sized balls.
  • Spread the balls into thick parathas.
  • Keep a tablespoon of  stuffing inside.
  • Gather the edges of the paratha and press well and seal the edges (otherwise the stuffing pops out when you roll)
  • Press the stuffed paratha using fingers and spread lightly.
  • Flour the surface and spread the parathas well.
  • Heat a pan and add half a teaspoon of oil; keep the paratha and cook till golden air bubbles formed.
  • Turn the side; cook the other side too and serve hot.
  • Notes: Do not add more stuffing which the dough would not able to accomodate.
  • The stuffing should not be too wet/ moist.
  • Should not apply more pressure while spreading
  • Flour the surface well before spreading parathas.
  • Initially lightly spread the parathas and stuff them then roll as thin parathas.