Tamatar Pyaaz ka Parantha

Ingredients 

• 1 tomato medium, finely chopped
• 1 onion medium, finely chopped
• 1 cup whole wheat flour + for dusting
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 2-3 green chillies chopped
• Salt to taste
• ½ teaspoon carom seeds
• ¾ teaspoon dried mango powder
• 1 teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• ½ teaspoon cumin powder
• ¾ teaspoon coriander powder
• A pinch of turmeric powder
• 1½ teaspoons dried fenugreek leaves
• ½ teaspoon ghee
• Raita to serve

Method

1. Heat oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add green chillies, onion and tomato mix and sauté for 2 minutes.
2. Add salt, carom seeds, dried mango powder, red chilli powder, garam masala powder, cumin powder, coriander powder and a pinch of turmeric powder, mix well and saute till the mixture is pulpy.
3. Crush dried fenugreek leaves between your palms, add to the mixture and mix well. Cook for 1 minute and take the pan off the heat.
4. Transfer the mixture to a large bowl and cool. Add whole wheat flour, and ghee, mix well and add sufficient water. Knead into a soft dough and rest it for 15-20 minutes.
5. Divide the dough into 4 equal portions and roll them into balls. Flatten each ball slightly and roll out into a roti. Spread a little ghee on each roti and sprinkle a little flour, make pleats starting from one side towards the other. Roll it from one tapering end to the other and flatten it. Roll them into a parantha.
6. Heat a non-stick tawa, place one parantha on it. Roast for 1 minute and flip and roast for 1 minute. Apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Cook the remaining paranthe similarly.
7. Crush each parantha and place in a serving basket, drizzle a little ghee on top and serve hot with raita and salad.