1 Mooli medium grated and squeezed out water
½ tsp Ajwain/carom seeds
1-2 green chilli finely chopped
1 tbsp Coriander powder
½ Garam masala
Coriander leaves (chopped) handfull
1 tbsp Oil
Salt to taste
1 cup whole wheatflour
1tbsp oil or ghee (optional)
Water for dough
2 tbsp of dry wheat flour for rolling parathas
Heat oil in a pan, add ajwain let it splutter. Add heeng, mooli, green chilli, coriander powder and garam masala. Add salt and mix well. Heat until the moisture evaporates uncovered. Remove from heat. Add coriander leaves and let it cool.
Preparing the dough – In a bowl add wheat flour and rub in ghee. Make firm dough by adding water little by little. Knead it well. Keep aside for 10-15 minutes.
Preparing parathas – Divide the dough into small equal size balls. Each time take 2 balls, (dip in dry flour) roll them into small circles separately. On one place the stuffing in the centre and cover it with the second circle. Seal by pressing the edges all around. Roll this into a paratha.
Heat a tawa/griddle. Place paratha on tawa and roast till both sides are golden brown. Drizzle ghee/oil on each side and cook till crisp. Serve hot with plain curd/yogurt and pickle.