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Parotta Corner >>    
Chilli Tomato Parotta
Ingredients(makes about 10 chapathi)
Whole Wheat Flour / Atta Flour 2 cups
Turmeric powder a generous pinch
Salt to taste
Ajwain seeds/Omam 1/4 tsp(crushed)
Cumin seeds 1/4 tsp
Oil 1 tsp + to toast chapathi
To Wet Grind
Tomato 2 no. large
Green chili 2 no.
Ginger 1piece
Cilantro/Coriander leaves 1/2 cup or 10 stems
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1. First grind all the ingredients under the heading "To Wet Grind" to fine coarse paste and keep ready.
2. Take a wide bowl, add flour, salt, cumin and ajwain seeds mix well and add the ground paste and mix together to form a dough and apply oil and knead to smooth and pliable dough.
3. Keep covered and let it rest for 20-30 minutes.
4. After that divide the dough in to 10 equal balls and using a well floured surface roll one ball at a time to 8" or 9" little thick Parotta and repeat the same for all the remaining balls .
5. Heat a griddle, when it gets really hot, toast the Parotta on both the sides with few drops of oil and remove from the tawa.
6. Super soft n delicious Chili Tomato Parotta ready.
7. Serve with any curries or simple pickled curd/yogurt. We had it with Coconut Chutney.
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