Ingredies:
2 Cups Whole wheat flour (Aatta)
1 1/2 Tea spn. Ajwain (Carom Seeds)
Ghee or oil to for frying
1 Tea spn. salt or to taste
Water to knead flour
Ajwain (Carom seed ) is a herb found in all Indian kitchen. It is helps digestion and is an antioxident.
Knead the flower mixed with salt and Ajwain . Keep it to rest for about 20 minutes and then roll
as shown in pictures. Put on tawa (griddle) (See fig 1-6)
Make with the dough a small ball of about a lemon size. Roll on Chakla with belan a 5-6 inch circle and smear oil or Ghee all over it. Fold to make semi circle as shown in fig 8, apply oil or ghee again on it, fold again to make it into triangle (fig 9). Roll to make circular parantak, that may remain bit triangular or irregualr figure. Its o.k. to make parantha like this
Heat a Tawa ( griddle) on mediym fire. transfer the rolled parantha on Tawa. cook till you see a bit opaque colour or spots some spots on it. turn side. smear ghee or oil all over, when done on side change side and put oil over on parantha. cook till light brown, nice fragrance will come
out. Very pleasant small will make you hungry. Serve Hot or warm or even keep it to be served later. Tastes very good with Indian style of milk tea
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