PARANTHA RAJASTHANI

Parantha Rajasthani, blending of three flours and adding spices and pastes adds great taste to this parathas

Ingredients

Method

  1. Combine all the ingredients in a bowl and add very little water if required as tomato puree is added, knead into a soft-stiff dough.
  2. Divide the dough into 8 equal portions.
  3. Roll out into a circle of 125 mm. (5″) diameter using little flour for rolling.
  4. Cook on a hot tava, using little oil, until both sides are golden brown.
  5. Repeat with the remaining dough to make 7 more parathas.
  6. Serve hot with pickle on curd
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s