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Carrot & Sprouts Parantha

255.5 Cal, P – 9.15g, Fats – 3.4g, Carbs – 48.15g, Fibre – 13.3g

Serves 2 | Macros above are for 1 serving

Carrot & Sprouts Parantha


• 1 medium grated carrot
• 1 cup blanched sprouted moong
• 1 cup whole wheat flour
• ¼ tsp chopped ginger
• ¼ tsp aamchur (dry mango powder)
• ¼ tsp black pepper powder
• 1 tbsp chopped coriander leaves
• ¼ tsp red chilli powder
• Salt to taste
• Oil for cooking


1. Pressure cooks, carrots and puree them. Lightly steam sprouts (or blanch).

2. Mix all the ingredients to make a smooth dough. Cover and keep for 30 minutes.

3. Pinch small size balls of dough, sprinkle some flour and roll the parantha to about the same size as that of a roti.

4. Heat a pan or griddle over medium heat and place the rolled parantha. Brush a little oil, cook both sides till brown spots appear on both sides.

5. Serve with green chutney or Cucumber raita.

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