Why recepie famous for?
The perfectly cooked parathas have an exciting mouth-feel that includes the mild crunch of bhujiya. In order to enjoy this vibrant texture, you need to serve the parathas immediately after preparation, else they will turn soggy and chewy.
Ingredients
To Be Mixed Into A Stuffing
3/4 cup aloo bhujiya
1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)
1/2 tsp chilli powder
1 tsp lemon juice
1/4 tsp salt
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
salt to taste
whole wheat flour (gehun ka atta) for rolling
Other Ingredients
6 tsp oil for cooking
Instructions
For the dough
Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.
How to proceed
Divide the dough into 6 equal portions.
Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
Put 2 tbsp of the prepared stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly. Roll again into a circle of 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides.
Repeat steps 2 to 5 to make 5 more parathas.
Serve immediately.
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