Tuesday, 4 February 2014

Rangeen Paratha


Cabbage  -  5oo gms
Carrot  -  250 gms
Fenugreek leaves  - 250 gms
Carom seeds  -  1/2 tsp
Wheat flour  -  1 kg
Oil  -  4tbsp
Salt  -  to taste
Grate all the vegetables or cut it into tiny pieces. Then mix all the grated vegetables in a flour and with salt, carom seeds and half cup of refined oil  make a dough ( a soft thick mixture of dry ingredients). Heat the non stick pan and make the paratha with 1 tbs of refined oil.
            Serve it with curd and pickles and enjoy the yummy and tasty paratha.