Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Ordinary steamed rice or left over rice; (All the better to |
\N \N | ; use overnight rice |
\N \N | ; kept in the |
\N \N | ; fridge.) |
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 |
\N \N | Salt to taste |
1 tablespoon | Yoghurt or curds |
1 tablespoon | Fresh fenugmerk or spinach leaves; (optional) |
\N \N | 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.