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This recipe by Pooja Udeshi, Sports Nutritionist, Kokilaben Dhirubhai Ambani Hospital and Medical Research for your cranky munchkin who loves to try out variety is going to be his favourite. Sprouts add to the protein content of the dish, while cereals provide for required carbohydrates, said Udeshi.
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Serving Size: 2-3/ Preparation Time: 20-30 minutes/ Cooking Time: 10-15 minutes.
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For Dough: 1 cup of multi grain flour, 1 cup of sprouted moong- 1 cup, 1 cup of curds, 2 tbsp chat masala, ¼ tsp turmeric powder, salt to taste [very little], 1 tsp oil and ½ tsp Amul lite butter and coriander.
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For Sweet Salsa Dip: 1 tbsp finely chopped green bell peppers, 1 tbsp finely chopped red bell peppers, 1 tbsp finely chopped yellow bell peppers, 1 tbsp finely chopped onions, ½ tsp chili flakes- ½ tsp, ¼ tsp black pepper, 2 tbsp ketchup and ½ tsp oil.
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For Mayo Dip: 2 tbsp of eggless mayonnaise, 2 tbsp of finely chopped red cabbage, Italian seasoning and salt to taste.
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Method to make paratha: • Make soft dough using the ingredients mentioned. [Sprouts should be boiled well.] • Take dough ball and roast like a paratha using amul lite butter. • Cut it into rectangles and serve along sweet salsa and mayo dip.
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For Salsa Dip: • Take oil in a wok and heat a little. • Then add chili flakes, black pepper, salt and vegetables. • Sautee all of the above and lastly add ketchup. • Cook it for a couple of minutes and serve it.
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For Mayo Dip: • Take eggless mayonnaise and chopped red cabbage in a bowl. • Add Italian seasoning and salt only if required. • Mix well and serve it with the paratha.
