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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