Saturday, April 8, 2017

VEGETABLE STUFFED PARANTHA WITH FLAX-SEED MASALA



INGREDIENTS
FOR DOUGH
Wheat flour mixed with salt, little oil and water to make a fine dough as needed
FOR MASALA
Oil 1 tsp\garlic 7-8
Flax seed 3 tbsp
Til/ sesame seeds 2 tbsp
Salt to taste
Chili pdr 2 tsp
Coriander pdr. 2 tsp
For vegetable stuffing
Oil 2 tsp
Onion 1 finely chopped
Green chilies finely chopped as per taste
spinach/ palak chopped ½ cup
Potatoes 2 big boiled, peeled and mashed
Garam masala pdr a pinch
Chana masala ½ tsp
Salt to taste
Ghee/ oil for cooking paranthas

METHOD
For flax seed masala
Heat oil, add garlic fry till light brown, add flax seed and til, roast lightly, remove, add salt, chili pdr., coriander pdr., powder it coarsely.
For vegetable stuffing
Heat oil, fry onion, green chilies, add spinach, fry for 2 minutes, add potatoes, 3 tbsp of flax seed masala, garam masala and chana masala, coriander leaves finely chopped, mix well adding salt to taste.
Take a big ball of dough, roll out little, put enough stuffing, cover well, and roll it out as thin as possible, cook on hot tawa using ghee / oil till brown on both sides. Serve hot with curd.
The flax seed masala can be stored and used for other vegetables too.
 

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