|
Ingredients
|
Quantity
|
|
Wheat flour
|
1 cup
|
|
Ant other available flour (rice, bajra,
maize, etc.)
|
½ cup
|
|
Onion
|
1
|
|
Carrot
|
1
|
|
Cabbage leaves
|
3 to 4
|
|
Capsicum
|
1
|
|
Potato
|
1
|
|
Green chillies
|
4
|
|
Ginger grated
|
½ tsp
|
|
Oil
|
5 tbsp
|
|
Turmeric powder
|
¼ tsp
|
|
Salt
|
to taste
|
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.
