Leftover Sabzi Parantha

Ingredients

• 2 cups Leftover sabzi
• 1 1/2 cups Whole wheat flour kneaded into dough
• 2 tablespo to cook Ghee
• 1 teaspoon Cumin seeds
• 2 tablespoons Garlic finely chopped
• 1/2 teaspoon Chaat masala
• 2 tablespoons Fresh coriander leaves finely chopped
• for dusting Whole wheat flour

Method

1. Heat ghee in a non-stick pan. Add cumin seeds and once they start to change colour, add garlic and sauté till golden.
2. Add leftover sabzi and mix well. Add ½ cup water and mash well.
3. Add chaat masala and coriander leaves and mix well. Cook for 2 minutes, the pan off the heat and set aside to cool down to room temperature.
4. Divide the dough into 4 equal portions and shape each portion into a katori. Place a portion of sabzi mixture in it, bring the edges together and seal the edges. Shape into a ball again.
5. Dust some flour on the surface and roll out each ball into a thick disk.
6. Heat a non-stick tawa and cook one parantha at a time, till the underside is almost done. Flip and cook the other side as well. Drizzle a little ghee and continue to cook for a few seconds more on both the sides till they turn golden.
7. Serve hot with pickle and yogurt.