Preparation time—20 minutes Cooking time—20 minutes
- Wheat flour –2¼ cups
- Salt- to taste
- Onions ,chopped-2 cups
- Carom [ajwain]seeds- 1tsp
- Garam masala-½ tsp
- Red chili powder-1tsp
- Chopped onions-½ cup
- Green chilies, chopped-3
- Coriander leaves chopped-2tbsp
- Wheat flour [for dusting]2-3tbsp
- Ghee-for frying
1-Combine wheat flour and salt, mix well, add enough water knead into a smooth and pliable dough and keep aside.
2-Add little salt to the chopped onions and keep aside for 20 minutes, then squeeze water out of onions and put it in a bowl.
3-Add carom seeds, red chili powder, green chilies, Garam masala, coriander leaves and salt to the onions and mix well. This is stuffing.
3-Divide the dough and stuffing into 12 equal portions.
4-Dust the table top surface with wheat flour ,then roll a portion of dough into 4 inches circle.
5-Now place a stuffing portion in the centre and brings together all the sides and seal tightly, press the centre gently with thumb and roll again into 6 inch diameter circle; dust the surface whenever necessary.
6-Heat non-stick flat pan and put the parantha on it and cook the both sides of paranthas using little ghee until golden brown spots appear on both sides.
7-Remove from the fire and serve hot with yoghurt and achar.