Childhood memories are always close to our heart. My mom used to serve this paratha to me and my sister during winters and monsoon.
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Yield / Serves
2 Cup Atta (wheat flour)
1/2 Teaspoon salt
1/2 Teaspoon Ajwain seeds
Water as required for dough
1 Tablespoon fresh cream
2 Tablespoon besan (gram flour)
1 Medium size chopped onion
1 Teaspoon chopped green chillies
1 Tablespoon chopped coriander
Red chilly powder according to taste
Salt according to taste
2 Tablespoon desi ghee for cooking
For dough : In a bowl take atta along with salt and ajwain seeds mix it well. Now add water as required and knead the dough nicely till it is properly done. Keep it aside for 20 to 30 minutes
For stuffing : Take another bowl add fresh cream, besan, chopped onions, green chillies, coriander, salt, chilly powder and mix it well. You will get a nice mixture but make sure that your mixture is not too loose.
If it is loose add besan otherwise you will have problem in preparing parantha
Divide the atta dough into 6 equal portions. Take one ball flatten it apply some ghee to it.
Place a little stuffing mixture in the centre and bring the edges together to form a ball as shown in picture
Now with the help of rolling pin flatten it
Heat tawa, place paratha over it, after 30 seconds turn it over and spread some ghee around it. Turn over again and spread some more ghee on the other side of paratha. Cook till both sides are well cooked
Serve it hot with fresh curd and pickles of your choice
Tips : cook paratha on medium flame so that it is crispy from outside and properly cooked from inside
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