- Finely chop all the vegetables either in a chopper or by hand in a large plate. You may even grate them if a chopper is not available. Add the flours, 2 tablespoons oil, salt, cayenne, turmeric and knead to very stiff dough.
- Do not keep the dough for long after kneading, or it will become gooey and soft. This would make it difficult to roll the parathas.
- Divide into 3 parts. Roll into 5.inch rounds. Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil. Eat hot or carry away for later, with sauce, tamarind or onion chutney.
Masala Parathas
#myrecipe
By Pankaj Chandra
Apr, 29th
600
Servings
1 person
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- Wheat Flour
- All purpose flour
- Onion
- Carrot
- Cabbage leaves
- cayenne
- Potato
- Green chilies
- Ginger
- Vegetable oil
- Turmeric powder
- Salt
