Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 theplas
Ingredients
1 cup bajra (black millet) flour
1 tbsp whole wheat flour (gehun ka atta)
1 tbsp finely chopped garlic (lehsun)
salt to taste
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tsp freshly ground black pepper powder
ghee for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a semi-stiff dough.Divide the dough into equal portions and shape them into small equal portions.Roll out each portion into a circle of 5\" diameter, using bajra flour for rolling.Cook each paratha, using little ghee, till golden brown spots appear on both the sides.Serve hot.
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