SPROUTS-CARROT STUFFED PARANTHA

INGREDIENTS
for dough
oats powdered 1 cup
whole wheat flour 1 cup
salt little
milk and water mixed to make a soft dough

for filling
moong spouts  1/2 cup
ginger-green chili paste 1 tbsp
carrot  grated  1/2 cup
spring onion 1 finely chopped along with greens
coriander leaves finely chopped 1 tbsp
salt to taste
oil 1 tbsp
jeera 1 tsp
hing little
ghee for making paranthas

METHOD
to make filling
heat oil in a pan, add jeera, once it crackles, add hing, moong sprouts, carrot, onion, salt and ginger-chili paste, mix well for 3 minutes on a low flame, cool, adding coriander leaves 
to make paranthas
take some dough, shape like a cup with your hands, or roll into a small thick circle, put enough filling in the centre, close well from all sides. 
roll into as thin parantha as possible, taking care to see that the filling doesn't  come out.
heat tawa, place the rolled parantha, cook like you do for any paranthas using ghee till both sides are light brown on medium flame.
serve hot with pickle and cucumber-tomato raita and pickle of your choice.

Health tips= this makes a complete meal by itself, as you get enough carbs, fibre, protein, minerals and vitamins from the parantha and raita.

NOTE- you may use carrot, or even potato or mixed sprouts, coconut and spices of your choice.

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