Ingredients :

• Wheat flour – 1 cup
• Chickpea flour – ½ cup
• Arbi – 7-8 (200 grams)
• Oil – 4-5 tbsp
• Green coriander – 2 tbsp (finely chopped)
• Green chillies – 2 (finely chopped)
• Carom seeds – ½ tsp
• Cumin seeds – ¼ tsp
• Asafoetida – 1 pinch
• Salt – ¾ tsp or to taste

How to make?

Knead the dough

Grate the boiled arbi and transfer wheat flour in a mixing bowl. Now to it mix chickpea flour, grated arbi, saly, carom seeds, cumin seeds, asafoetida, green chilies and some green coriander. Mix everything really well and add water in small portions and knead soft dough. Cover and keep the dough aside for 15 minutes to set.

Prepare the triangular parantha

Grease your hands with some oil and knead the dough again. For roasting paranthas heat a tawa. Make small lump (equal to the size of small guava) and roll out giving it a round shape. Dust it with dry flour and roll out into 4 inch diameter. Apply some oil over the rolled parantha and spread evenly.

Fold the parantha into half and apply some oil over it as well. Now again fold the parantha giving it a cone shape. Dust the cone with dry flour and roll it out into slightly thick paranthas.

Roast the paranthas

Spread some oil all over the parantha and place the rolled parantha over it. Let the parantha roast from beneath and then flip the side.

When the parantha is roasted from the other side, apply some oil over it and spread evenly. Then flip the side and apply some oil over the other side as well. Flip the side as well and roast the parantha until it gets golden brown spots on both sides evenly. Take off the parantha from tawa and place it on bowl kept above the plate.

Prepare round parantha

Similarly, round paranthas can be prepared. For this, roll out 2 to 3 inch diameter parantha and apply some oil over it. Lift the rolled parantha from all sides and close it nicely. Now roll out into 5 to 6 inch diameter parantha and roast this parantha with the same method. You can make paranthas as per your desire. Similarly prepare rest of the paranthas as well.

Serve these yummy paranthas steaming hot with curd, chutney, pickle or any other sabzi as per your taste.