TOMATO ONION PARATHA

Recipe by: Ever new recipes

Ingredients

Paratha dough

2 cups flour

1 tbsp. fat (oil or ghee)

Salt to taste

Water to knead

Filling

1/2 cup tomato finely chopped

1 cup onions finely chopped

1 tbsp. coriander finely chopped

1 tsp. red chilli powder

1/2 tsp. cumin powder

salt to taste

oil to shallow fry

Method

Dough

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.

Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.

One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size.

For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

Divide into 2 lumps. Roll both separately into thin chappatis.

Drain excess water from the mixture every now and then.

Spread some filling on the chappati, moisten the rim with water.

Press the other chappati over it, seal the rims together.

Shallow fry as per introduction.

Serve hot and crisp with butter or chutney.