Paratha

Ingredients

2 cup chapatti flour
2 tbsp. rice flour
1 tbsp besan
1 tsp salt
1 tsp garlic-paste
1 cup finely grated mixed vegetables(carrot, aloo, capsicum, onion)
1/2 tsp finely chopped g.chillies
2 tsp crushed dried methi leaves
1/8 tsp ajwain
1/4 tsp sesame seeds
2-3 tbsp oil (for kneading)
Lukewarm water for kneading the dough

Method:

1. Mix all the above ingredients and form into a semi-soft pliable dough.
2. Keep for 15-20 mins. (Do not keep for a longer time as this will make the dough to loosen, thus making it hard to roll).
3. Take a lemon-sized ball of the dough and roll into a 4 1/2-5inch roti.
4. Heat a tava and roast the rolled out roti.
5. After brown spots appear on both the sides apply a little oil/ghee to both the sides and cook on high flame for a few seconds until it becomes crisp.
6. Serve immediately with dahi & lemon pickle or Maggi Hot and sweet ketchup.

Tip: You can roast all the rotis and keep before hand and when you are about to serve them, heat them on the tava with applying the oil/ghee to crispen them.