PAPAYA PARANTHA

INGREDIENTS

FOR THE DOUGH

Wheat flour/ atta 1 ½ cups

Besan  ½ cup

Oil 1 tbsp

Turmeric pdr ¼ tsp

Salt to taste

Water to knead

For the filling

Raw papaya grated 1 ½ cups

Coriander leaves chopped 2 tbsp

Turmeric pdr ¼ tsp

Salt to taste

Green chili-ginger paste 1 ½ tsp

Garam masala pdr  ½ tsp

Amchur pdr  1 tsp

Anardana coarsely crushed

Jeera pdr ½ tsp

 ghee to cook

METHOD
combine all the ing for the dough, knead to a soft dough, cover and keep aside

Apply salt and turmeric pdr to grated papaya, mix well, keep aside for 15 minutes

Squeeze out water, add rest of the ingredients, mix well.

Take a big ball of the dough, shape like a cup, put enough stuffing inside, cover from all sides, roll again into a parantha. Heat a tawa, cook the parantha, till brown spots appear on both sides, add ghee on both sides, cook for another 2 minutes, remove. Cook all paranthas in the same way, serve hot with dal and raita.

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