Maggi Parantha

Ingredients 

• 1½ cups whole wheat flour (dough made)
• 1 packet Maggi noodles
• 1 teaspoon butter
• 2 green chillies chopped
• 1 onion small, chopped
• 1 tomato small, chopped
• Salt to taste
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala powder
• 2 tablespoons coriander leaves freshly chopped
• 2 tablespoons processed cheese grated
• Whole wheat flour for dusting
• Ghee for drizzling
• Yogurt to serve

Method

1. Heat butter in a non-stick pan, add green chillies and onion and sauté till translucent. Add tomato and sauté well.
2. Add salt, mix well and sauté till the mixture is pulpy. Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well.
3. Add ¼ cup water and mix well. Add coriander leaves and mix well. Add 1½ cups water and let the mixture come to a boil.
4. Add the tastemaker and mix well. Crush and add the noodles and cook till the noodles are done and the water is absorbed.
5. Transfer the noodles into a bowl and add grated cheese, mix well and set aside to cool.
6. Divide the dough into 4 equal portions shape them into balls and flatten them slightly. Dust the worktop with some dry flour, place a ball on it and roll it into a small roti. Place some noodles in the centre of the roti, gather the edges and press them together to seal. Roll it out into a parantha. Similarly make more paranthas with the remaining dough balls and noodles.
7. Heat a non-stick tawa, place a parantha on it and cook on both sides for 1 minute each. Apply ghee on both sides and cook till evenly golden brown on both sides.
8. Transfer the paratha on a serving plate and serve hot with yogurt.