Masala Parathas

INGREDIENTS

1 cup wheat flour
½ cup rice or all.purpose flour
1 onion
1 carrot
3 to 4 cabbage leaves
Cayenne Pepper to taste
1 jalapeno or serrano pepper
1 potato
4 green chiles
½ teaspoon grated fresh ginger
5 tablespoons vegetable oil
¼ teaspoon turmeric powder
Salt to taste

METHOD

Finely chop all the vegetables either in a
chopper or by
hand in a large plate. You may even grate
them if a
chopper is not available. Add the flours, 2
tablespoons
oil, salt, cayenne, turmeric and knead to a
very stiff
dough. Do not keep the dough for long after
kneading, or
it will become gooey and soft. This would
make it
difficult to roll the parathas.
Divide into 3 parts. Roll into 5.inch
rounds. Shallow fry
on a hot griddle (tawa) on both sides until
golden brown
using the remaining oil. Eat hot or carry
away for later,
with sauce, tamarind or onion chutney.

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