Recipe- 4 Must Try Sprouts Recipes To Stay Healthy

Sprouts: You’ve probably encountered them before on a salad or a sandwich and thought little about them. Maybe you love them, maybe you skip them. Either way, chances are you probably don’t know a whole lot about them.Sprouts are the germinated seed of a vegetable, young plants on their way to full growth – at least until some are harvested from those plants to be, well, sprouts for eating. You can find sprouts pretty much wherever you find food, particularly grocery stores and farmers markets. Some people even grow their own.

# Sprouts Paratha

Ingredients

3/4 cup sprouted moong/mung dal (green gram or green mung beans)
1 cup whole wheat flour + 1/2 cup for rolling the parathas
1 small onion finely chopped
1-2 green chillies finely chopped
1 tablespoon finely chopped coriander leaves
1 tablespoon finely chopped mint leaves
2-3 tablespoons oil
Salt to taste

Method

- Add mung sprouts in a pressure cooker along with 1/3 cup of water and salt. Pressure cook on high heat for 2 whistles. Reduce the heat to low and cook for 2 minutes. Let the steam escape before opening the lid of pressure cooker. Let the sprouts cool to room temperature.

- Combine all the ingredients except oil in a large bowl and knead a dough which is neither too stiff nor too soft. The dough can be kneaded just with dal but if you find it too dry or stiff, sprinkle some water.

- Apply little oil on your palms and divide the kneaded dough into 6-7 smooth dough balls.

- Take one dough ball, roll it in whole-wheat flour and flatten it. Place it on a rolling board and roll out into thin parathas.

- Heat a non-stick pan/tawa and place the paratha on it. Flip it over with the help of a spatula and spread about half a teaspoon of oil on it with a spoon. Cook for 20-30 seconds, flip it again and spread oil on the other side. Cook on both sides till brown spots appear and the paratha gets evenly cooked.

- Repeat the same process for the remaining dough balls.

- Serve hot with butter and mint chutney.

# Sprouts & Methi Bhajiya

Ingredients

3/4 cup sprouted moong dal
1/2 cup finely chopped methi leaves
1/2 cup chopped onions
1 teaspoon finely chopped green chillies
1 teaspoon freshly ground ginger
1 teaspoon freshly ground garlic
1/4 teaspoon baking soda
1-2 tablespoons oil
Salt to taste

Method

- Grind the moong sprouts into a coarse paste in an electric grinder without adding any water.

- Combine the paste with the remaining ingredients (except oil) in a large bowl and mix well.

- Grease an appam pan with oil and heat it. Drop a teaspoon full of bhajiya mixture into each cavity of appam pan and cook on medium heat till golden brown from one side. Brush little oil on top of the bhajiyas and flip them over. Cook till golden brown from all sides rotating them in-between. It should take about 5 minutes for 1 batch of bhajiyas.

- Repeat the same process for rest of the mixture to make more bhajiyas.

- Serve them immediately while they are hot and crispy. These bhajiyas taste great with green chutney or tomato chutney.

# Sprouts Chaat

Ingredients

1 cup moong sprouts
2 tablespoons finely chopped onions
2 tablespoons finely chopped tomatoes
1/2 teaspoon finely chopped ginger
1 teaspoon finely chopped green chillies or to taste
2 tablespoons finely chopped coriander leaves
1 teaspoon chaat masala
1 tablespoon green chutney
1/2 tablespoon tamarind chutney
1/2 teaspoon roasted cumin powder
1/3 cup whisked yogurt or 1 tablespoon lemon juice
Salt to taste

Method

- Add moong sprouts in a pressure cooker along with 1/2 cup of water and salt.

- Pressure cook on high heat for 2 whistles. Reduce the heat to low and cook for 2 minutes. Let the steam escape before opening the lid of pressure cooker. Let the sprouts cool to room temperature.

- Combine all the ingredients except whisked yogurt and lemon juice in a large bowl. Mix well.

- This chaat can be served in 2 ways. Add whisked yogurt to the chaat and serve immediately.

- Alternatively, you can add lemon juice to the chaat. Both of them impart a great taste to this chaat but please remember to add only one of them (whisked yogurt or lemon juice).

# Healthy Sprouts Cutlets

Ingredients

1 cup sprouted whole green gram (moong sabut)
1/2 cup mashed potatoes
1/2 cup peas, boiled or steamed
1 small onion finely chopped
1 teaspoon freshly ground ginger
11/2 teaspoon freshly ground green chillies or to taste
2 tablespoons finely chopped coriander leaves
4 tablespoons rolled oats
1 tablespoon plain flour
2 tablespoons oil
1 teaspoon chaat masala
A pinch of asafoetida
Salt to taste

Method

- Take sprouted moong in a pressure cooker. Add a pinch of salt, asafoetida and 1/2 cup of water. Pressure cook on medium heat for 2 whistles.

- Let the steam escape before opening the pressure cooker. Remove any extra water from the cooked moong, you can use it in your curry or soup.

- Once cooled, take the cooked sprouted moong in a large bowl and mash roughly with a spoon.

- Add the mashed potatoes, boiled peas, chopped onions, coriander leaves, chaat masala, salt, freshly ground ginger and green chillies and mix well.

- Apply oil to your palms and take a heaped tablespoon of the mixture in your hands. Shape it into round cutlets.

- Take the plain flour in a bowl and add 4-5 tablespoons of water to make a thin batter.

- Stir well to avoid any lumps. Dip each cutlet in the batter and roll it in oats till it is coated with oats from all the sides.

- Heat oil on a flat non-stick pan and cook each cutlet from both sides till it turns golden brown in colour.

- Serve hot with chutney of your choice.