Aam Papad Parantha

Ingredients list for Aam Papad Parantha

• 12 Aam papad thin slices
• 3 cups Wheat Flour
• ½ teaspoon Carom seeds (ajwain)
• 1 cup Mango pulp
• ½ teaspoon Oil
• 6 teaspoon Ghee
• 16 tablespoon Shrikhand

Method

1. Mix together wheat flour, carom seeds, salt and mango pulp in a bowl. Add sufficient water and knead into dough. Apply oil to the dough, cover with a damp muslin cloth and set aside.
2. Heat a non-stick tawa.
3. Divide the dough into 4 equal portions and shape them into balls. Roll each ball in dry flour and roll into roti. Spread ½ tsp ghee on each roti and place a slice of aam papad. Fold one side of the roti over it. Place another slice of aam papad on it and fold the opposite side of the roti over it and place a 3rd slice of aam papad. Fold the remaining 2 sides over to make a square.
4. Dust each stuffed square in dry flour and roll further into small square paranthas.
5. Place each parantha on the hot tawa and cook for ½ minute. Flip, apply ½ tsp ghee and flip again. Apply ½ tsp ghee on the other side too and cook, turning sides, till evenly golden on both sides.
6. Cut each parantha into 4 small squares and place them on a serving plate. Top each piece with 1 tbsp shrikhand and serve.

Nutrition Info