Sev Parantha - SK Khazana

Ingredients list for Sev Parantha - SK Khazana

• 2 cups Mota sev
• 2 cups Whole wheat flour (atta) dough
• 1 medium Onion finely chopped
• 1 teaspoon Red chilli powder
• 1 1/2 teaspoons Coriander powder
• 2 teaspoons Dried mango powder
• 1 teaspoon Cumin powder
• to taste Salt
• 1 1/2 teaspoon Carom seeds (ajwain)
• 3-4 Green chillies chopped
• 4 tablespoons Fresh coriander leaves chopped
• as required Ghee
• to serve Sev kachumber
• to serve Yogurt

Method

1. Take mota sev in a bowl, add onion, red chilli powder, coriander powder, dried mango powder, cumin powder, salt, carom seeds, green chillies and coriander leaves and mix well.
2. Divide the dough into equal portions and shape them into balls. Dust each ball with flour and roll out into small discs. Apply a little ghee evenly, place some sev mixture in the centre of each disc, bring the edges together and press to seal. . Roll each stuff ball in flour and roll it into paratha.
3. Heat a non-stick tawa, place one paratha at a time on it, and cook for a minute. Flip and apply some ghee on it. Flip again and apply ghee on the other side too and cook, turning sides till the parantha is evenly cooked and golden.
4. Place the paranthe on a serving plate and serve hot with sev kachumber and yogurt.