Moong Sprout Salad Pockets Recipe

Cooking Directions

• STEP 1.To make the dough, combine whole wheat flour, salt, and water in a bowl. Knead the dough until smooth and elastic.
• STEP 2.Divide the dough into small portions and roll each portion into a circle.
• STEP 3.In a separate bowl, mix together sprouted moong beans, chopped vegetables, lemon juice, salt, and pepper to make the salad filling.
• STEP 4.Place a spoonful of the salad filling in the center of each dough circle.
• STEP 5.Fold the dough over the filling to form a pocket and seal the edges by pressing with a fork.
• STEP 6.Heat a pan over medium heat and cook the pockets on both sides until golden brown.
• STEP 7.Serve the Moong Sprout Salad Pockets hot with a side of mint chutney or yogurt dip.

Cooking Tips

• You can add chopped herbs like coriander or mint to the salad filling for extra flavor.
• Make sure to roll the dough circles thin enough so that the pockets cook evenly.
• If you don't have sprouted moong beans, you can use boiled moong beans instead.

Storage and Serving

• These Moong Sprout Salad Pockets are best served fresh and hot.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pockets in a preheated oven at 350掳F for about 10 minutes or until heated through.