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Spring onions Stuffed Parathas

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

How to Make

  • Mix oil and salt in flour. Add water, a little at a time, to make a soft pliable dough. Knead till very smooth and elastic, cover and keep aside for 10 mins.
  • Chop fenugreek leaves finely.
  • Sprinkle salt, toss, and keep for 5 mins.
  • Now sprinkle chilli, cumin and asafoetida and mix well.
  • Divide dough into four portions, roll into ball shape.
  • Dust with dry flour, roll into 6 " wide chapatti.
  • pply some oil on chapatti.
  • Place filling in the centre of the chappati.
  • Press down spreading a little.
  • Pull up edge, bringing it towards centre, hold edge like a pouch, press down firmly.
  • Now dust with a little dry flour, roll into a centimetre thick paratha.
  • Be careful while rolling not to burst open the paratha.
  • Heat griddle, put paratha, allow to cook to a light golden brown on both sides.
  • Drizzle with a little oil on both sides, press to make crisp and golden.
  • Serve hot with tomato ketchup, chutney or raitha.