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Ingredients
2 cups Maida (refined flour)
4 eggs (slightly beaten)
Yoghurt (to knead the dough)
Dry Flour to help rolling
Paneer/Chicken/Mutton Tikkas for filling
1/2 cup Onions (Finely Chopped)
Green Chillies (chopped,to taste)
2 teaspoon Lemon juice
Ghee for frying the paranthas
Green chutney
1 teaspoon Salt
Instructions
Take maida,yohgurt and salt, and knead into a soft, sticky, dough (quite wet).
Cover and keep it aside for 2-3 hours.
Mix onions, green chillies, salt and lemon juice and keep aside.
Place a tawa over the burner, and heat it over high heat.
While it is heating, roll a piece of dough into a 1/8″ thick round parantha. Use dry flour if it sticks.
Keeping the heat high, place the parantha over the tawa.
When bubbles start appearing, flip it over and pour a generous portion of egg over it.
Dribble some ghee around the edge and lower the heat.
When brown on the underside, flip over for just a few seconds.
Take the parantha off the heat, keep egg side up, smear with some chutney.
Place tikkas in a line in the center, cover with the onion mixture, roll and serve!
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