Preparation Time : 15 mins | Cooking Time : 5-7 Mins per paratha|Makes: 5
Whole wheat flour | atta 1 cup
Nylon sev | bhujia| Aloo bhujia 1/3 cup
Red chili powder 1 tsp
Coriander leaves few
Chaat masala 2 pinches
Oil | ghee | butter As needed
Salt to taste
- Knead the atta into a pliable dough. Keep it aside.
- In a plate add the sev, red chili powder, chaat masala, finely chopped onion and coriander leaves and salt. Mix it well.
- I used haldirams bhujia . So added little less spices. If adding nylon sev or plain omapodi , add little more of red chili powder and extra pinch of chaat masala.
- Mix well.
- Divide the dough into 5 big lemon sized equal parts. Take one ball and roll it into small thick disc.
- Place 1 and 1/2 tblsp of sev filling in the center and carefully close it.
- Dust the rolling surface with flour and start rolling the parathas.
- Heat the tawa and cook the paratha on both sides. When cooked on both sides add oil| ghee|butter to the paratha.
- Repeat this for the rest of the dough.
- If using plain sev add little more of red chili powder and chaat masala.
- Adding mint leaves to the filing also enhances the taste.
- You can add little jeera powder or coriander powder to the filling.
- Do not worry if the filling is left over, you can have this as it is.
- Parathas were easy to roll and the filing didin’t come out while rolling.
- Add onions to the filling in the last. Else this will make the filling very soggy.
- If you don’t have sev you can roast a papad and make them into fine pices and replace instead of sev.