Wednesday, 29 April 2009

Sping onion paratha

Spring onions: 3-4
Green chili: 4-6

Wheat flour: 1.5 cup
Rice flour: 1/2 cup
Besan/ graham flour: 3-4 tbs

Aamchur: 2tbs
Fennel seed powder : 1tbs
Salt to taste
Oil: 3 tbs

Wash and finely chopped green onions. Do not take too much leafy part.
Wash and finely chopped green chilies.

Dry roast besan flour till color starts changing. Mix it with wheat and rice flour. Add spring onions, chilies. Add aamchur, fennel seed powder, salt to taste and 2 tbs oil. Mix everything well.

Make medium hard dough using water. Keep the dough in moist cloth for 10 minutes.

Heat the pan.
Make 6-8 balls of same size. Roll it out in paratha and place on pan. Once one side is cooked flip it over and apply oil. Once another side is cooked flip it over and apply oil. Repeat the procedure until paratha is cooked.

Do the same for remaining dough balls.

Serve with mint chutney, curd, pickle etc.

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