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Ingredients
For the parantha:
Dough as in an ordinaryroti, made from 2 cups whole wheat flour
1 cup ghee
For the filling:
2 cups grated mooli
2 Tbsp chopped coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped green chillies
1 Tbsp salt
1 Tbsp lemon juice
Cooking Style
Break the dough into small pieces, shape into round balls and flatten. Pinch the edges to form a cup, and place some moolimixture in the center. Wet the edges and bring together to enclose the filling. Pinch to seal. Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll achapatti being careful not to tear it.
Heat the tawa till very hot, lower the heat and place oneparantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha and some on the surface. Brown on both sides and serve.
For the parantha:
Dough as in an ordinaryroti, made from 2 cups whole wheat flour
1 cup ghee
For the filling:
2 cups grated mooli
2 Tbsp chopped coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped green chillies
1 Tbsp salt
1 Tbsp lemon juice
Cooking Style
Break the dough into small pieces, shape into round balls and flatten. Pinch the edges to form a cup, and place some moolimixture in the center. Wet the edges and bring together to enclose the filling. Pinch to seal. Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll achapatti being careful not to tear it.
Heat the tawa till very hot, lower the heat and place oneparantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha and some on the surface. Brown on both sides and serve.
|
Ingredients
For the parantha:
Dough as in an ordinaryroti, made from 2 cups whole wheat flour
1 cup ghee
For the filling:
2 cups grated mooli
2 Tbsp chopped coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped green chillies
1 Tbsp salt
1 Tbsp lemon juice
Cooking Style
Break the dough into small pieces, shape into round balls and flatten. Pinch the edges to form a cup, and place some moolimixture in the center. Wet the edges and bring together to enclose the filling. Pinch to seal. Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll achapatti being careful not to tear it.
Heat the tawa till very hot, lower the heat and place oneparantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha and some on the surface. Brown on both sides and serve.
For the parantha:
Dough as in an ordinaryroti, made from 2 cups whole wheat flour
1 cup ghee
For the filling:
2 cups grated mooli
2 Tbsp chopped coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped green chillies
1 Tbsp salt
1 Tbsp lemon juice
Cooking Style
Break the dough into small pieces, shape into round balls and flatten. Pinch the edges to form a cup, and place some moolimixture in the center. Wet the edges and bring together to enclose the filling. Pinch to seal. Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll achapatti being careful not to tear it.
Heat the tawa till very hot, lower the heat and place oneparantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha and some on the surface. Brown on both sides and serve.
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