Chitra Ahluwalia Pal
of New York, US
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2 cups of mattar
Salt to taste
2 cup soft flour
Water for making dough
Red chili powder to taste
1 tbsp of roasted cumin seeds
Some dry flour for making paranthas
Mix cumin seeds, peas and dry flour. Add Salt and red chili powder.
Make the dough by adding some water.
Divide the dough into individual balls.
Oil the non stick pan or tawa on medium low heat.
Roll the dough balls in a circle by dipping into dry flour time to time.
Spread ½ tsp. of oil on the circle. Now fold into the shape of triangle and start making with belan into large triangle
Slide the paranthas onto the tawa. When it is cooked one side flip on the other side.
Oil the other side and cook till it is light borwn.
Serve hot with achaar or dahi ka raita.
Roti, Paratha, Breads
Pani poori (gol gappe)