Wednesday, February 16, 2011

Spring Onion Parota

Spring onions with greens(chopped) - 5 -6
Whole wheat flour (atta) - 1 1/2 cups
Green chillies (chopped) - 2
Carom seeds (ajwain)(crushed) - 1/2 tsp
Salt to taste
Potatoes (boiled & mashed) - 2 medium sized
Red chilli powder - 1 tsp
Fresh coriander leaves (chopped) - 2 tbsps
Yogurt - 1/4 cup
Oil - 2 tbsps
Ghee as required

1. Take whole-wheat flour in a bowl. Add chopped spring onions with greens, chopped green chillies, carom seeds, salt, mashed potatoes, red chilli powder, chopped coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot.