Cooking time : 6 minutes per paratha.
Makes : 6-8 paranthas depending on size of dough balls
- Sher Atta 2 cups
- Salt 1 tbsp or to taste
- Desi ghee 2 tbsp
- Water as required for kneading
- Ghee 2 tbsp
- Asafoetida (Heeng) ¼ tsp
- Carom seeds (Ajwain) a pinch
- Cumin 1 tsp
- Ginger garlic paste 1 tsp
- Onion medium sized (sliced) 3-4
- Salt ½ tbsp or to taste
- Coriander seeds (crushed) 1½ tsp
- Red chili (crushed) ½ tsp
- Green chili (finely chopped) 3-4
- Chat masala 1 tsp
- Fresh coriander leaves (finely chopped) 1 tsp
- Ghee for frying
Take Ghee in a pan and let it melt. Add Asafetida to it and mix.
Add carom seeds, cumin and ginger garlic paste and sauté for a minute.
Add sliced onions and mix well. Now add salt and mix well for 1-2 minutes.
Add crushed coriander leaves, crushed red chili, chopped green chili and mix.
Sprinkle chat masala and fresh coriander leaves on top and mix. Let the mixture cool.
Take Sher Atta in a bowl, add desi ghee and salt and knead into a soft dough with water.
Cover and allow the dough to rest for about 30 minutes.
Make small balls from the dough of equal size. Roll two balls flat of same size and place the cooled onion mixture between these, seal the edges and roll it flat.
Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add desi ghee and turn over for frying. Fry until golden brown on both sides.
Serve with onion salad and zeera raita.