Servings: 8 parathas
Ingredients:
Content
|
Quantity
|
Comment
|
For Filling
| ||
Carrots
|
3 medium
|
Peeled and grated
|
Radish
|
3 medium
|
Peeled and grated
|
Coriander leaves
|
2-3 tbsp
| |
Onion
|
1 big
|
Chopped
|
Semolina / Sooji / Poha
|
2-3 tbsp
|
You will need 4-5 tbsp if using poha
|
Salt
|
To taste
| |
Coriander powder
|
1 tbsp
| |
Jeera (Cumin) Powder
|
1 tbsp
| |
Red chilli powder
|
½ tbsp
| |
Ghee / Unsalted butter
|
For cooking
| |
For Dough
| ||
Wheat flour
|
2 cups
|
Measuring cup used for rice
|
Water
|
As required
| |
Oil
|
1 tbsp
| |
Salt
|
To taste
|
Method:
Mix all ingredients except ghee mentioned in the filling section and set it aside for 5 minutes. Knead the flour into a soft dough and set it aside for 5 minutes.
Heat a tawa on medium flame. Roll the dough into small roti’s and place a small portion of the filling in the middle and close to form small balls. Roll them to parathas and cook on the tawa with enough ghee on both the sides.
Serve hot with pickle and curd.
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