Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Wheat flour |
½ cup | Any other available flour; (rice, bajra, maize, |
\N \N | ; etc.) |
1 \N | Onion |
1 \N | Carrot |
3 \N | Cabbage leaves; (3 to 4) |
1 \N | Capsicum |
1 \N | Potato |
4 \N | Green chillies |
½ teaspoon | Ginger grated |
5 tablespoons | Oil |
¼ teaspoon | Turmeric powder |
\N \N | Salt to taste |
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 tablespoon 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 till 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.