In a bowl mix 1cup wheat flour, 3\4th cup gramflour, salt, 1tbsp melted ghee, 1tbsp yoghurt n water as rqrd, knead ( fr a few mins) to a smooth dough, dab a ltl oil around d dough n keep it aside covered fr 15 mins.
For the filling:
2 boiled n mashed potatoes,1tbsp roasted gramflour, 1\2tsp jeera, a pinch of hing, 1\2tsp red chilli p, 1\2tsp pepper p, salt. Heat 1tbsp oil in a pan, splutter jeera, hing,chilli p, pepper p, roasted gramflour, boiled potatoes, salt , toss well switch off. Later heat a tawa, grease wid a ltl oil. Divide d dough in 6 equal portions, Place the ball of dough into flour and press flat, dusting on both sides,roll wid d rolling pin,make a depression n stuff each wid 2tbsp of d filling, seal , roll to thick round parathas then place it ovr d hot tawa, roast paratha on both sides, drizzle 2tsp ghee in btwn, cook till light brown n crisp.
Yoghurt Dip: In a bowl mix
1cup yoghurt wid 1 finely chpd white onion, 1finely chpd tomato,
1 garlic clove minced, 1tbsp finely chpd dil, 1tsp lemon juice. Toss well. Season wid salt n 1\2tsp pepper pwdr.
No comments:
Post a Comment