Ingredients:

• 350 gm – Wheat flour
• 2 – medium size tomotao (ripe and juicy)
• 1 to 2 – Green chillies
• 1/2 inch piece – Ginger
• salt – 1 tsp
• coriander power – 1 tsp
• a few sprigs – fresh coriander

Method:

1. Blend tomatoes, ginger, chillies in to a smooth paste in an electric mixer. Add salt and coriander power to it. Mix this paste to the wheat flour in a large bowl.
2. Add finely chopped fresh coriander leaves to it. Knead with your hands or in a food processor until the dough is soft and pliable.
3. Add water if the dough is too hard.
4. Cover the dough with a moist cloth and keep aside for at least 30 mins.
5. Take a walnut size portion of the dough and roll into a disc of about 6 inch diameter.
6. Cook the paratha on an iron griddle or a frying pan over medium heat using little oil.
7. It can be served with plain yogurt or mint chutney.

Recipe courtesy of Vandana Gupta