Ingredients vegetarian 4 servings

• 2 cups maida
• 2 cups atta or wheat flour
• salt to taste
• 5-6 spring onions
• very finely chopped green chillis (can be omitted for kids)
• butter paper or thin plastic sheets for freezing the parathas.
• water to knead the dough
• 2 tsps oil
• butter for frying the paranthas

Directions

1. Make a not very hard dough of maida (plain flour), atta(wheat flour), salt and very finely chopped spring onions. You may add finely grated green chillis also.
2. Add 2 tsps oil and set aside for half an hour
3. Roll each parantha into a circle of 6"diameter and fry in hot tava adding butter on both sides till golden brown.
4. For freezing them, roll parathas and stack them one on top of other placing a sheet of plastic or butter paper (cut to required size )between two paranthas. You can make a pack of five paranthas and keep them in your freezer. This can be kept frozen for 2 to 3 months.
5. When needed, just remove as much as needed and reheat on the griddle. Working people will find this very useful.

PS any stuffed paranta can be frozen in a similar way to be used later.butter can be replaced by oil for weight watchers.

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