Sprouted Beans Paratha - Phangavela Kathol na Paratha

We enjoyed paratha with Butternut Squash Raita and Mint and Mango chutney.

You will need

• 1 cup sprout beans
• Whole wheat flour - 1 1/2 cup ( I used whole meal chapatti flour )
  Salt to taste
  Red chilly powder - to taste
  Green chilly - 1 small, finely chopped
  Jeera powder - 1 tsp
  Amchur powder - 1 tsp
  Haldi -1 tsp
  Curry leaves - 1 tbsp finely chopped
  Garlic - 4 cloves, finely chopped(optional)
  Oil - to roast
  Ghee 1 tsp for each Paratha ( I did not use )
• Method :-

Boil the sprouted beans in open vessel till soft.

Drain and mash it. ( I kept coarse )

Transfer it to the big plate.

Add all the ingredients except oil and ghee.

Add water little by little to make soft dough. Adjust the seasoning. 

Divide into medium ball sized equal parts.

Roll into thick parathas.

Heat tawa and roast till crisp with little oil on both the sides. Before removing spread  a tsp of ghee on it. 

Serve hot with pickle or curds and paratha.