By Anitha Sahani
Ingredients
2 eggs, beaten
2 cups wheat flour
1 green chilli, chopped finely
1 tbsp coriander leaves, chopped finely
1/4 tsp garam masala
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp oil
Salt as per taste
Oil for frying parathas
Milk to knead dough
Method:
- Mix all the ingredients except milk and oil for frying
- Add milk as required to make a soft dough (like one for roti)
- Cover with wet muslin cloth
- Keep for atleast an hour
- Make small balls (approx size of lemon) of the dough
For each paratha:
- Roll out each ball into flat round shape
- Tightly roll into a swiss roll
- Form an overlapping spiral
- Press and reroll to full size
- Heat a heavy griddle, place paratha on it
- Allow one side to cook and have brown golden patches
- Turn repeat for other side
- Drizzle some oil and flip
- Drizzle oil on other side. Sizzle till done
- Repeat the same procedure for all parathas
Non Veggies Index
