This is perfect recipe for Pregnant ladies who needs more protein specially in second and third trimester.
This can be eaten in morning breakfast with milk/yogurt , with curd/green chutney in lunch and with kheer/yogurt in dinner.
For four parathhas-


For dough –
1/2 cup soya flour
1/2 cup wheat flour
ghee- 1/2 tbsp
curd – 1 tbsp
salt – to your taste
ajawain powder – 1 tea spoon
water as needed

For stuffing –
3/4 cup moong sprouts
2 tbsp coriander
1 tbsp cheese shredder
salt to taste
black salt – 1/2 tea spoon
black pepper – 1 tea spoon
pinch of hing

Method – First of all gather all the things for dough and make a dough like parathha (soft). Make four ‘gullas’.
Then make sprouts half cook, and make it drain & dry properly. Add other ingredients in sprout and divide the stuffing in four parts. Now roll the gulla and fill the stuffing inside. And again roll it. Cook it on nonstick pan and use ghee for roasting. Have with any milk product and enjoy.

For further details and information contact dr jolly parikh.

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