Ingredients:

• 2 cups – whole Wheat flour
• 1/2 tsp – Ginger powder
• 1 tbsp – sesame seeds
• 1/4 tsp – ajwain seeds
• 1/4 tsp – Cumin seeds
• 3 – green chillies, finely chopped
• 2 tsp – fresh Ginger grated
• 1 tbsp – coriander finely chopped
• 1 – spring Mint leaves, finely chopped
• 2 tbsp – Curd
• 2 tbsp – oil
• Salt to taste
• Oil to shallow fry

Method:

1. Mix all ingredients into flour, except oil.
2. Blend and add water.
3. Knead into a soft, pliable dough.
4. Cover with a moist cloth, keep it aside for 10 minutes.
5. Divide the dough into 8 parts, shape into balls.
6. Roll each ball into thick chappatis of about 6 inches in diameter.
7. Heat a skillet, shallow fry paratha on both sides till golden and crisp.
8. Repeat for remaining dough.
9. Serve hot.

Recipe courtesy of Saroj Kering