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Ingredients 1 cup wheat flour
1/2 cup any other available flour (rice, bajra,
maize, etc.)
1 onion
1 carrot
3-4 cabbage leaves
1 capsicum
1 potato
4 green chillies
1/2 tsp. ginger grated
5 tbsp. oil
1/4 tsp. turmeric powder
salt to taste
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Method
- 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 tbsp. 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
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