Ingredients
1-cup wheat flour
1/2 cup any other available flour (rice, bajra, maize, etc.)
One onion
One carrot
3-4 cabbage leaves
One capsicum
One potato
Four green chilies
1/2 tsp. ginger grated
5 tbsp. oil
1/4 tsp. turmeric powder
Salt to taste
Method
Finely chop all the vegetables either in a chopper or by hand in a large plate.
You may even grate them if a chopper is not available.
Add the flours, 2 tbsp. oil, salt and knead to a very stiff dough.
Do not keep the dough for long after kneading, or it will become gooey and soft.
This would make it difficult to roll the parathas.
Divide into 3 parts. Roll into 5" rounds.
Shallow fry on a hot griddle (tawa) on both until golden brown using the remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.
Making time: 20 minutes
Makes: 3 parathas
No comments:
Post a Comment