Preparation time: 10 minutes
Cooking time: 10 minutes
Serves:4
Ingredients:
1 cup whole wheat flour
1 radish grated
1/2" ginger grated
1 green chili
1 tbsp chopped coriander
1/2 tsp dhania powder
1/2 tsp sabzi masala
1/4 tsp carrom seeds
1/4 tsp degi mirch
salt to taste
1 tbsp olive oil
Method:
- Take wheat flour in a bowl and knead a soft dough using water as required like you knead for chapati. Keep aside for 10-15 minutes under damp cloth.
- Grate the radish and squeeze by pressing it tightly between your hands.
- Add grated ginger,chopped green chili, coriander leaves, carom seeds and all the spices and mix well. Do not add salt.
- Take a medium size ball dust it with some dry flour and roll it with the help of a rolling pin, place 1 tbsp full of stuffing on it. sprinkle salt to taste and gather the edges to seal the stuffing.
- Again dust it with some flour and roll it with the help of a rolling pin.
- Place it on a a hot griddle pan and turn the side after 1 minute.
- Cook from the other side for 2-3 minutes or till you see spots.
- Now cook the first side directly on flame using a tong (chimta) then the other side as well like you cook the chapati.
- Take it off the flame and grease with some olive oil.
- Serve hot with low fat butter and pickle or green chuttney.
Variations:
Same way you can make aaloo(potato) parantha, gobhi (cauliflower) parantha, cheese parantha,
methi (fenugreek) parantha, paalak (spinach) parantha.
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