Masaledaar Parantha
Masaledaar Parantha
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 20-25 minutes
Category: Veg
The name says it all – you can eat this parantha by itelf.
Cooking Time: 15-20 minutesServings: 4 Preparation Time: 20-25 minutes Category: Veg
Ingredients
| • | Wheat flour | 3 cups + for dusting |
| • | Gram flour (besan) | 1 cup |
| • | Red chilli powder | 1/2 teaspoon + for sprinkling |
| • | Coriander powder | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Dried mango powder | 1/2 teaspoon |
| • | Turmeric powder | a pinch |
| • | Salt | to taste |
| • | Green chillies,finely chopped | 2-3 |
| • | Ghee | as required |
| • | Carom seeds (ajwain) | 1/2 teaspoon |
| • | Cumin seeds | 1/2 teaspoon |
Method
1. Mix together wheat flour and gram flour in a bowl. Add red chilli powder, coriander powder, garam masala powder, dried mango powder, turmeric powder and salt. Add sufficient water and knead into dough.
2. Heat a non stick tawa.
3. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll into a roti. Apply ½ tsp ghee over the roti, sprinkle some chopped green chilles, a pinch of carom seeds, a pinch of cumin seeds, some red chilli powder, some dried mango powder and some dry flour.
4. Fold each roti into half. Apply ½ tsp ghee and sprinkle some dry flour. Fold once again to form a triangle. Dust with a little dry flour and roll out into a parantha.
5. Place each parantha on the hot tawa and cook, turning sides. Apply a little ghee on both sides and cook till evenly golden.
6. Transfer onto a serving plate and serve hot.
1. Mix together wheat flour and gram flour in a bowl. Add red chilli powder, coriander powder, garam masala powder, dried mango powder, turmeric powder and salt. Add sufficient water and knead into dough.
2. Heat a non stick tawa.
3. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll into a roti. Apply ½ tsp ghee over the roti, sprinkle some chopped green chilles, a pinch of carom seeds, a pinch of cumin seeds, some red chilli powder, some dried mango powder and some dry flour.
4. Fold each roti into half. Apply ½ tsp ghee and sprinkle some dry flour. Fold once again to form a triangle. Dust with a little dry flour and roll out into a parantha.
5. Place each parantha on the hot tawa and cook, turning sides. Apply a little ghee on both sides and cook till evenly golden.
6. Transfer onto a serving plate and serve hot.
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