Enjoy this nonveg parantha anytime...it's tasty and super easy..
INGREDIENTS
For stuffing...
250 gms mince of your choice
3 medium onions very finely chopped
3 green chillies chopped
2 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garamasala powder
Juice of 1 lemon
Chopped corriander leaves
Salt to taste
For stuffing...
250 gms mince of your choice
3 medium onions very finely chopped
3 green chillies chopped
2 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garamasala powder
Juice of 1 lemon
Chopped corriander leaves
Salt to taste
For the dough...
3 cups of whole wheat flour
3 tbsp oil
Salt
Water for kneading
Mix all these and form a semi soft smooth dough...cover and let it rest till your stuffing is prepared and cooled.
3 cups of whole wheat flour
3 tbsp oil
Salt
Water for kneading
Mix all these and form a semi soft smooth dough...cover and let it rest till your stuffing is prepared and cooled.
METHOD
Mix all the ingredients mentioned in the stuffing section in a wide pan except lemon juice and corriander leaves.
Mix well and then turn on the flame. Keep sauteing and stirring till the mixture is dry and cooked. Pls do not cover and cook.
Let this cool a bit and then add the lemon juice and chopped corriander leaves.
Allow this mix to cool completely.
Mix all the ingredients mentioned in the stuffing section in a wide pan except lemon juice and corriander leaves.
Mix well and then turn on the flame. Keep sauteing and stirring till the mixture is dry and cooked. Pls do not cover and cook.
Let this cool a bit and then add the lemon juice and chopped corriander leaves.
Allow this mix to cool completely.
Divide the dough to equal parts.
About 14 parts.. approx depending how thick or thin you want the paranthas to be.
Roll out small discs and keep aside. Take one disc and place enough quantity of stuffing in the centre. Cover with another disc. Seal edges and roll out to your desired thickness.
Roast over a hot tawa and then fry pouring ghee till golden and crisp.
Serve with onions and green chutney.
About 14 parts.. approx depending how thick or thin you want the paranthas to be.
Roll out small discs and keep aside. Take one disc and place enough quantity of stuffing in the centre. Cover with another disc. Seal edges and roll out to your desired thickness.
Roast over a hot tawa and then fry pouring ghee till golden and crisp.
Serve with onions and green chutney.
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