Step-by-Step Instructions

1. 1.Roast Spices

   Add 1/2 tsp each of coriander seeds, cumin seeds, and carom seeds to a dry pan. Roast them over medium heat for 1-2 minutes until fragrant.

2. 2.Grind Spices and Chili

   Transfer the roasted spices to a mortar. Add 1 green chili. Grind well to a coarse or fine powder as per your preference.

3. 3.Prepare Base Mixture

   In a large mixing bowl, add 1 cup sattu powder. Then add 1/2 cup chopped cabbage, 1/4 cup chopped capsicum, 1/4 cup chopped carrot, 1/4 cup chopped onion, and 1/4 cup chopped beetroot.

4. 4.Add Seasoning

   To the bowl, add 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1/2 tsp salt, and the freshly ground spice-chili mixture.

5. 5.Add Curd

   Add 2-3 tbsp of curd (yogurt) to the mixture.

6. 6.Chop Sprouts

   Finely chop 1/2 cup of moong dal sprouts using a chopper or knife.

7. 7.Combine Ingredients

   Add the finely chopped moong dal sprouts and 1 tsp grated ginger to the bowl. Mix all ingredients thoroughly to form a thick, cohesive batter or dough. Add a little water if needed to achieve the desired consistency.

8. 8.Cook Paratha (Side 1)

   Lightly grease a non-stick pan with a brush of oil. Place a portion of the mixture (enough for one paratha) onto the hot pan. Gently spread it to form a round paratha shape.

9. 9.Add Paneer & Cover

   Grate 2-3 tbsp of paneer over the paratha. Cover the pan with a lid and cook for 2-3 minutes until the bottom is golden brown and crispy.

10. 10.Cook Paratha (Side 2)

    Flip the paratha and cook the other side for another 2-3 minutes until it is also golden brown and crispy.

11. 11.Serve

    Remove the cooked paratha from the pan. Repeat the process for the remaining mixture. Serve hot with your favorite dip, such as beetroot raita as shown in the video.