STUFFED PARATHAS

STUFFED PARATHAS 115 gm whole wheat flour 115 gm refined flour 65 ml milk 15 gm curd 10 gm salt 30 gm fat

STUFFING 225 gm potatoes, boiled 115 gm peas, fresh 5 gm green chilies Sm. piece ginger 2 flakes garlic Salt to taste Pinch of Garam Masala powder 1 sprig coriander leaves 30 gm onion 30 gm fat

Sieve whole wheat flour and refined flour and rub in fat. Add curd and milk and water, if required, to make a stiff dough. Keep aside for half an hour. Knead well and divide into even portions. Roll into even sized rounds, spread some prepared filled on one. Cover with another. Bind edges with a little milk. Put on a hot greased griddle. Turn when one side is light brown. Put a teaspoon of melted fat around. Cook both sides until light brown and crisp.

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