Ingredients:

• 2 cups – Wheat flour
• 1/2 cup – gram flour
• 1 bunch – fresh Spring onion greens
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Asafoetida powder
• 1 tbsp – oil
• oil or Ghee to shallow fry
• salt

Method:

1. Sieve wheat flour into a large bowl. Add salt, mix well.
2. Add enough water to make a soft pliable dough.
3. Knead dough on smooth surface till elastic.
4. Cover and keep aside for 10 mins.
5. Chop spring onion greens very finely. Keep aside.
6. Mix together gram flour, salt, chilli, asafoetida.
7. Add cumin, 1 tbsp oil, mix very well.
8. Take a ping pong sized ball of dough.
9. Dust with dry flour, roll into 4 wide discs.
10. Brush with ghee or oil on top side.
11. Spread a tsp of gram flour mixture evenly over it.
12. Sprinkle a tbsp of chopped greens over this.
13. Press down gently, bring up side towards the centre.
14. Seal sides together, press down to form a flattened pouch.
15. Roll again with help of dry flour to a 6 ” wide paratha.
16. Shallow fry on hot griddle, drizzling ghee on both sides.
17. Serve hot crisp and golden with green chutney and curd.
18. Repeat for remaining dough, filling, and greens.

Recipe courtesy of Saroj Kering