Why recepie famous for?
Ingredients
3/4 cup finely chopped onions
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp carom seeds (ajwain)
salt to taste
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
3/4 tsp garam masala
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp oil for cooking
whole wheat flour (gehun ka atta) for rolling
Instructions
Combine the whole wheat flour, oil, carom seeds and salt in a deep bowl and knead it into a soft dough using enough water.
Divide the dough into 4 equal portions and keep aside.
Combine the onions, green chillies, coriander, garam masala, chilli powder, turmeric powder and salt and mix well.
Divide the stuffing into 4 equal portions.
Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
Place a portion of stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a ½ tsp of oil until golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 3 more parathas.
Serve immediately.
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