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Panchmel paratha
Method
- Mix together all the ingredients and knead to a smooth dough with water.
- Keep it for 15 mins.
- Divide into balls, press to flatten and roll out discs with the help of dry flour.
- Cook on a hot tawa with ghee till they are golden on both sides.
- Serve with yoghurt and pickle.
Ingredients:
1/2 cup yoghurt
1 carrot (grated coarsely)
1 boiled potato (grated coarsely)
1 spring onion (chopped finely)
1 cup fenugreek leaves (chopped
½ cup peanuts (coarsely crushed) 2 cups flour
½ cup gram flour
1 tsp. jeera powderv ½ tsp. haldi powder
½ tsp. green chillies (chopped)
½ tsp. red chilli flakes
Salt to taste ghee to fry the parathas
1/2 cup yoghurt
1 carrot (grated coarsely)
1 boiled potato (grated coarsely)
1 spring onion (chopped finely)
1 cup fenugreek leaves (chopped
½ cup peanuts (coarsely crushed) 2 cups flour
½ cup gram flour
1 tsp. jeera powderv ½ tsp. haldi powder
½ tsp. green chillies (chopped)
½ tsp. red chilli flakes
Salt to taste ghee to fry the parathas
RECIPES BY REHANA KHAMBATY
