| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Wheat flour |
| 1/2 |
c |
Any other available flour; (rice, bajra, maize, |
|
|
; etc.) |
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 3 |
|
Cabbage leaves; (3 to 4) |
| 1 |
|
Capsicum |
| 1 |
|
Potato |
| 4 |
|
Green chillies |
| 1/2 |
ts |
Ginger grated |
| 5 |
tb |
Oil |
| 1/4 |
ts |
Turmeric powder |
|
|
Salt to taste |
INSTRUCTIONS
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 tablespoon oil, salt and knead to a 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" rounds.
Shallow fry on a hot griddle (tawa) on both till golden brown using the
remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.
Making time: 20 minutes
Makes: 3 parathas
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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