Ingredients:
1/4 cup wheat flour
1/4 cup rice flour
1 tbsp. soaked moong dal (soaked for 2 hours)
1 tsp. semolina
1 tbsp. spinach chopped
1 tsp. paneer or cheese grated
1 tbsp. minced mixed vegetables: carrots, beans, peas, cabbage, bottlegourd, etc.
1 flake garlic crushed
1/4 tsp turmeric powder
1 tsp oil
2 spring onion stems finely chopped
salt to taste
oil for shallow frying
Method:
- Vegetables should be minced very fine, in a electrical chopper.
- Grind spinach to a paste, adding chillies if desired.
- Mix all ingredients except oil for shallow frying and cheese
- Make a dough of the mixture (consistency like that of paratha)
- Roll into small parathas
- Heat the griddle and make parathas by shallow frying it
- Cook till even browned and golden on both sides.
- Garnish with grated paneer or cheese
- Serve hot with ketchup, chutney or jam, as desired.
Making time: 15 minutes
Makes: 4-5 rotis
Shelflife: Best fresh
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