INGREDIENTS
Wheat flour 2-2 ½ cups
onion 2-3 big chopped
coriander leaves chopped 2-3 tbsp
green chilies chopped finely cut as per taste
water 80-120 ml
ghee 4- 5 tbsp
salt to taste
anardana crushed ½ tsp
Knead dough
In a bowl add wheat flour, chopped onion, coriander leaves, green chilies, crushed anardana, oil/ ghee, salt and water as needed to make a stiff dough. Allow it to rest for 5 minutes.
Gently knead again and divide into small balls.
Roll out each dough ball into a thick parantha. You can prick it with knife or fork for the uniform and perfect cooking.
Heat a tava or griddle on medium heat. Put the rolled out parantha on the tava. Cook on both the sides until small brown batches appear on both the sides.
Apply ghee and roast again until crisp and nicely roasted.
Serve hot with curd and prickle of your choice.
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