Fungawela Mug Na Parotha/Sprouted Moong Paratha

mayurisjikoni

7 years ago

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

We’ve now reached the 6th Day and today’s recipe is F for Fungawela Mug na Parotha. Yes going all Gujju as desperate times require desperate measures. How did I come about this recipe? A few weeks ago I went to Nairobi for my niece’s engagement. My brothers and bhabhis too were joining us after their safari trip to Ngorongoro Crater and Zanzibar. The day they were arriving my kaki decided to make a full Gujarati spread as my younger brother and bhabhi were celebrating their 25th anniversary and their daughter, my niece her 13th birthday. Usually with aam ras there’s always kadhi and to go with the rice and kadhi some sprouted mag (moong) or moth (the yellow ones). When I saw the moong, I vaguely remembered that there was another Gujarati word for sprouted besides ‘oogadela’. Asked my kaki and she told be fungawela. So that’s how my flatbread for F came into being.

The parothas are a good way to include sprouted moong in your diet. They are rich in dietary fiber, a good source of Vitamins K, B and C. They are also a rich source of iron, 1 cup of sprouted moong gives about 5-12% of the daily requirement. Sprouts contain living enzymes that helps in digestion and also boosts the metabolic process. Did you know that sprouted moong is a good source of omega 3 fatty acids? It helps to reduce the bad cholesterol and improve the good one. Sprouts also are alkaline in nature so help in reducing acidity.

So now that you know the benefits of sprouted moong or mag, then you can include them in your diet by adding them to salads, stir frying them or stuffing your parathas with them.

FUNGAWELA MAG NA PAROTHA/SPROUTED MOONG PARATHA

Makes 4

For the dough:

2 cups wheat flour

½ tsp salt

1 tbsp oil

1-1¼ cups water

For the filling:

2 cups sprouted moong/mag

3-4 cloves of garlic, finely chopped

¼ cup finely chopped onion

½ cup finely chopped fresh fenugreek (methi)

1-2 finely chopped green chillis

1 tsp ginger paste

1 tbsp oil

1 tsp cumin seeds (jeera)

¼ tsp asafetida (hing)

1-2 tsp lemon juice

½ tsp sugar

1 tsp dhana jiru

½ tsp turmeric powder (haldi)

½ tsp cinnamon powder

¼ tsp clove powder

1 tsp salt

extra flour for dusting

extra oil for roasting

Preparation of the dough:

Add the flour into a big bowl.
Add salt and mix.
Add oil and rub it into the flour.
Add water and begin to form the dough. It should be a soft dough like the one we make for roti.
Shape the dough into a ball and rub some oil over it.
Cover the dough and let it rest for at least 20-30 minutes.
In the meantime prepare the filling.

Preparation of the sprouted moong filling:

Heat oil in a wide pan over medium heat.
Add cumin seeds and as soon as they begin to sizzle add asafetida and the chopped onion.
Stir fry the onion till it becomes a bit soft.
Add chopped garlic, chilis and ginger. Stir fry for 10-15 seconds.
Add turmeric powder and mix.
Add the sprouted beans and salt. Mix well.
Cover the pan and let it cook for 3-4 minutes. Don’t cook it for too long otherwise the mixture will become watery.
Add the rest of the ingredients. Give it a good stir and take the pan off the heat.
Let the filling cool down a bit before using it.

Preparation of the parothas:

Divide the dough into 8 parts. Roll each part into a ball.
Divide the mixture into 4 parts.
Heat a tawa or frying pan over medium heat.
Take one part of the dough and using some flour, roll it into a circle of 6-7 inches in diameter. Keep it on the side.
Roll another ball of dough in the same way.
Spread the stuffing on the rolled out dough.
Smear the edges with some water.
Cover the filling with the other rolled out dough.
Lightly press the edges together to seal.
Put the stuffed paratha on the hot tawa.
Let it cook for 1-2 minutes and carefully flip it over.
Let that side cook for 1-2 minutes.
Drizzle about 1 tsp of oil around the edges of the paratha.
Using a spatula, lightly press the paratha till brown spots appear.
Flip it over and roast that side till brown spots appear. If need be add a bit more oil.
Cook both sides till the paratha is crispy.
Repeat steps 4 to 16 with the remaining dough.
Serve hot parathas with some pickle and yogurt.

Tips:

Use fresh coriander instead of methi. Methi and sprouted moong just taste awesome.
Adjust spices according to your taste.
Don’t over cook the sprouted moong.

A little request:

If you do try this recipe then please either