Lasuni Parantha

Ingredients list for Lasuni Parantha

• 1/2 kilogram Green Garlic chopped
• 2 1/2 cups Wheat Flour
• Desi ghee 1½ tablespoons + 2 teaspoons
• 4 Green chillies chopped
• to taste Salt
• for shallow frying Oil

Method

1. Heat one and a half tablespoons of ghee in a non-stick kadai. Add garlic and green chillies. Mix well and saute until light brown.
2. Add salt and mix well. Cook for a minute and remove from heat. Set aside to cool.
3. Combine atta with two teaspoons ghee in a parat. Mix well and knead into a dough. Cover with a damp cloth and set aside for half an hour.
4. Divide the dough into equal portions shaped into balls. Make a dent in the centre and fill with a spoonful of the garlic mixture. Shape again into a ball and roll out into a parantha.
5. Heat sufficient oil on a non-stick tawa. Place the paranthas and shallow fry until both sides are evenly done.
6. Serve hot.