Yield: 1 servings
|1 cup||Wheat flour|
|½ cup||Any other available flour; (rice, bajra, maize,|
|3||Cabbage leaves; (3 to 4)|
|½ teaspoon||Ginger grated|
|¼ teaspoon||Turmeric powder|
|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.