Methi and Moong Sprouts Wrap

The fiber rich ingredients methi and moong makes it an ideal food for diabetics. Moong and methi are also good sources of antioxidants and vitamin A.


  • 4 semi cooked whole wheat chapatis
  • 1 cup finely chopped fenugreek leaves
  • 1 cup boiled sprouted moong
  • 1 tsp oil
  • 2 tsp finely chopped green chillies
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp finely chopped garlic
  • 2 tbsp finely chopped onions
  • ½ cup low fat hung curd
  • ½ tsp cumin seeds
  • ½ tsp chilli powder
  • a pinch of asafoetida
  • salt to taste


For the Garlic – Onion spread

  • Heat oil in a pan and add the cumin seeds. Let it crackle.
  • Add the chopped garlic and onion. Saute on a low flame for 1 min.
  • In a mixing bowl, add the sautéed garlic and onion and combine them with curd.
  • Add red chilli powder, asafoetida and salt. Mix well.
  • Divide the spread into 4 equal portions and keep aside.

For the Methi Moong Sprouts stuffing

  • Heat oil in a pan. Add green chillies and saute on a medium flame for a few seconds.
  • Add the fenugreek leaves and saute on a medium flame for 1 min.
  • Add the sprouted moong, turmeric powder and salt. Mix well and cook on a medium flame for 1 min.
  • Add the lemon juice and mix well.
  • Divide the mixture into 4 equal portions and keep aside.

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