Ingredients

• 2 cups - wheat flour
• Salt to taste
• Oil or ghee - to shallow fry
• Filling:
• 1 tbsp - wheat flour
• 1 tbsp - coriander leaves, finely chopped
• 1 tsp - mint leaves, finely chopped
• 1/2 tsp - pepper powder
• 1/2 tsp - amchoor
• 1/2 tsp - cumin seed powder
• Salt to taste

How to Make Salt and Pepper Parathas

• Add salt and knead flour to a smooth pliable dough.
• Keep aside for ten minutes. Refrigerate if using much later.
• Mix all ingredients for filling, except oil.
• Divide dough in 7-8 portions.
• Shape each portion into smooth balls of dough.
• Using dry flour for dusting, roll into a thick chappati, 5 inch diameter.
• Drizzle some oil and spread evenly.
• Sprinkle one portion of the filling on the greased chappati.
• Starting from one end, roll tightly, to form a cylinder.
• Roll into a coil and press firmly, and roll out to a round of 6 inch diameter.
• Heat a griddle, shallow fry paratha on both sides till golden and crisp.
• Serve hot.