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Ingredients
3 tablespoons whole wheat flour (gehun ka atta)
3 tablespoons jowar flour (white millet flour)
3 tablespoons bajra flour (black millet flour)
3 tablespoons ragi (nachni) flour
2 tablespoons Bengal gram flour (besan)
3 tablespoons maize flour (makai ka atta)
2 tablespoons rice flour (chawal ka atta)
1 teaspoon garlic paste
? teaspoon turmeric powder (haldi)
1? teaspoons chilli powder
? cup grated bottle gourd (doodhi / lauki)
? cup grated carrots
1 tablespoon chopped coriander
4 tablespoons curds
1 teaspoon oil
salt to taste
Other ingredients
1 tablespoon ghee for cooking
Combine all the ingredients and knead into a soft dough, using water if required. D
ivide the dough into 10 equal portions.
Roll out each portion into a circle of 125 mm. (5") diameter using flour to roll the paratha.
. Cook each paratha over a tava (griddle) using little ghee till both sides are golden brown in colour.
Serve hot.
3 tablespoons whole wheat flour (gehun ka atta)
3 tablespoons jowar flour (white millet flour)
3 tablespoons bajra flour (black millet flour)
3 tablespoons ragi (nachni) flour
2 tablespoons Bengal gram flour (besan)
3 tablespoons maize flour (makai ka atta)
2 tablespoons rice flour (chawal ka atta)
1 teaspoon garlic paste
? teaspoon turmeric powder (haldi)
1? teaspoons chilli powder
? cup grated bottle gourd (doodhi / lauki)
? cup grated carrots
1 tablespoon chopped coriander
4 tablespoons curds
1 teaspoon oil
salt to taste
Other ingredients
1 tablespoon ghee for cooking
Combine all the ingredients and knead into a soft dough, using water if required. D
ivide the dough into 10 equal portions.
Roll out each portion into a circle of 125 mm. (5") diameter using flour to roll the paratha.
. Cook each paratha over a tava (griddle) using little ghee till both sides are golden brown in colour.
Serve hot.
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