Vegetable Parantha

Ingredients list for Vegetable Parantha

• 1 cup Left over cooked vegetable ( preferably dry)
• 1 medium Onion
• a few sprigs Mint
• 2 cups Wheat flour
• 1 tablespoon Roasted coriander seeds
• 1 teaspoon Dried pomegranate seeds (anardana)
• 4 1/2 tablespoons Ghee
• for cooking Oil

Method

1. Finely chop onion and mint leaves. Place the vegetable residue in bowl, add onion, wheat flour, roasted coriander seeds, dried pomegranate seeds, mint leaves and knead into soft dough with enough water. Apply ½ tsp ghee to the dough and keep aside.
2. Heat oil on a non stick tawa. Divide the dough into 4 portions and roll out each portion into round roti. Apply 1 tsp ghee, sprinkle little wheat flour over it. Fold the parantha from all four sides and shape into a square. Further roll them out into para
3. Place a partantha on the tawa and cook, flipping sides, till evenly golden on both sides. Transfer onto a serving dish and serve.