Ingredients:

• 3-4 – large tomatoes, pureed
• 2-3 – spring onions, finely chopped
• 2 cups – Wheat flour
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric
• 1/2 tsp – coriander powder
• Salt to taste

Method:

1. Add all the ingredients to the wheat flour and knead into dough using enough water. Keep aside for 20 mins.
2. Roll paranthas and roast on griddle with little oil.
3. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur