Ingredients

• 350 gm - wheat flour
• 2 - medium size tomotao (ripe and juicy)
• 1 to 2 - green chillies
• 1/2 inch piece - ginger
• salt - 1 tsp
• coriander power - 1 tsp
• a few sprigs - fresh coriander

How to Make Tomato Paranthas

• Blend tomatoes, ginger, chillies in to a smooth paste in an electric mixer. Add salt and coriander power to it. Mix this paste to the wheat flour in a large bowl.
• Add finely chopped fresh coriander leaves to it. Knead with your hands or in a food processor until the dough is soft and pliable.
• Add water if the dough is too hard.
• Cover the dough with a moist cloth and keep aside for at least 30 mins.
• Take a walnut size portion of the dough and roll into a disc of about 6 inch diameter.
• Cook the paratha on an iron griddle or a frying pan over medium heat using little oil.
• It can be served with plain yogurt or mint chutney.