Ingredients:
For stuffing:
2 cups bathua leaves (chopped, boiled and dreained)
1 Tbsp. oil
¼ Tbsp. fennel seeds (sauf)
1 tsp ajwain(carom seeds)
Big pinch of asafoetida (heeng)
Salt to taste
1 tsp red chilli powder
1 tsp dry mango (amchur) powder
1/2 tsp Spice Mix (garam masala powder)
Cooking Oil for frying
For making dough:
2 cups whole wheat flour
½ teaspoon salt or add as required
1 to 2 teaspoons oil
water as required for kneading
½ cup curd
Prepare dough for paratha:
In a bowl , take whole wheat flour,make a well in the center. add salt, oil and about half of the water.Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.
Stuffing preparation:
To prepare the stuffing, heat 1 Tbsp. oil in a pan. Add ajwain seeds (carom),fennel seeds and a pinch of asafoetida (heeng). Let it crackle .Stir in chopped bathua leaves .
Cook for 2-3 minutes, till the moisture dries out. Add red chilli powder, dry mango powder (amchur), garam masala powder and salt to taste. Mix well and cook for 3-4 minutes. Check the seasoning.
To fry paratha:
Take a portion of paratha dough. Form a ball and flatten it. Roll it into a thick roti
Place a portion of stuffing in it. Seal it. And flatten it.Roll it into a thick paratha.
Put it on a hot pan. Cook on low flame till partly cooked from both the sides.
Apply cooking oil on both the sides and cook on medium flame for 1-2 minutes.
Continue to cook on medium flame till the paratha is done .the parathas should be brown and crispy. Serve with tamatar ki chutney (Tomato Chutney).
