| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Ordinary steamed rice or left over rice; (All the better to |
|
|
; use overnight rice |
|
|
; kept in the |
|
|
; fridge.) |
| 1/2 |
c |
Wheat flour |
| 1 |
tb |
Chopped corriander |
| 1 |
ts |
Red chilli powder |
| 1/4 |
ts |
Cumin seeds |
| 1/4 |
ts |
Sesame seeds; (til) |
| 1 |
tb |
Oil or butter |
|
|
Salt to taste |
| 1 |
tb |
Yoghurt or curds |
| 1 |
tb |
Fresh fenugmerk or spinach leaves; (optional) |
|
|
Oil to shallow fry |
| 3 |
ts |
Oil to shallow fry.; (3 to 4) |
INSTRUCTIONS
If using spinach or other greens chop fine, wash and drain very well in
colander.
Mix all ingredients well except oil to shallow fry.
And form a dough using moist hands.
Do not make it too soft.
Divide in 5-6 round balls.
Roll into chappatis of 5" Diameter
Shallow fry on hot grinddle.
Sprinkling some oil on both sides.
Cool on rack. Pack if desired with chutney or sauce.
Serves: 5-6 parathas
Making time: 20 mins.
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Converted by MM_Buster v2.0l.
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