Loveangel
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THEPLA
A good parantha that can be stored for 2 to 3 days.
Preparation Time : 20-30 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Whole wheat flour (atta)
1 1/4 cups
2/3 cup
1 cup
1 teaspoon
to taste
3 tablespoons
METHOD
Sieve wheat flour and besan separately. Mix wheat flour, besan, chopped methi leaves, salt, red chilli powder and then add water to make a semi hard dough, knead it well and rest it for 10 minutes. Divide into 8 equal portions. Roll out each portion and cook on a hot griddle on both sides, applying a little oil. Cook till lightly browned on both sides.
A good parantha that can be stored for 2 to 3 days.
Preparation Time : 20-30 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Whole wheat flour (atta)
1 1/4 cups
Gram flour (besan) 2/3 cup
Fenugreek leaves (methi), chopped 1 cup
Red chilli powder 1 teaspoon
Salt to taste
Oil 3 tablespoons
METHOD
Sieve wheat flour and besan separately. Mix wheat flour, besan, chopped methi leaves, salt, red chilli powder and then add water to make a semi hard dough, knead it well and rest it for 10 minutes. Divide into 8 equal portions. Roll out each portion and cook on a hot griddle on both sides, applying a little oil. Cook till lightly browned on both sides.
