Masala paratha

Yield: 1 servings

Measure Ingredient
1 cup Wheat flour
½ cup Any other available flour; (rice, bajra, maize,
; etc.)
1 Onion
1 Carrot
3 Cabbage leaves; (3 to 4)
1 Capsicum
1 Potato
4 Green chillies
½ teaspoon Ginger grated
5 tablespoons Oil
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.

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