|1 cup||Ordinary steamed rice or left over rice; (All the better to|
|; use overnight rice|
|; kept in the|
|½ cup||Wheat flour|
|1 tablespoon||Chopped corriander|
|1 teaspoon||Red chilli powder|
|¼ teaspoon||Cumin seeds|
|¼ teaspoon||Sesame seeds; (til)|
|1 tablespoon||Oil or butter|
|Salt to taste|
|1 tablespoon||Yoghurt or curds|
|1 tablespoon||Fresh fenugmerk or spinach leaves; (optional)|
|Oil to shallow fry|
|3 teaspoons||Oil to shallow fry.; (3 to 4)|
If using spinach or other greens chop fine, wash and drain very well in colander.
Mix all ingredients well except oil to shallow fry.
And form a dough using moist hands.
Do not make it too soft.
Divide in 5-6 round balls.
Roll into chappatis of 5" Diameter Shallow fry on hot grinddle.
Sprinkling some oil on both sides.
Cool on rack. Pack if desired with chutney or sauce.
Serves: 5-6 parathas
Making time: 20 mins.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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