By Slurrp Community
June 20, 2024
For Outer layer 4 cup bajri atta 2 tbsp oil 1 tsp carom seeds 1 pinch turmeric powder
For Stuffing 1 cup methi leaves 1/4 cup spring onion 1/4 cup coriander 1/4 cup green garlic 1 tsp green chilli paste 1 tsp grated ginger 1 tsp ginger garlic paste 1 tsp red chilli powder 1 tsp cumin seeds 1 tbsp oil salt ghee wheat flour
Heat oil in a pan. Add cumin seeds and let them crackle. Saute ginger chilli garlic paste and then add green garlic, methi leaves, coriander, spring onion, turmeric powder, red chilli powder and salt.
Turn off the flame and allow the stuffing to cool. Add flour in a vessel. .Mix carom seeds, salt and oil and knead a dough. Roll the dough into 6 balls.
Take each ball and create a dent puri fingers and dust wheat flour on it. Stuff a tsp of the leaves mixture in it and seal it like a kachori.
Dust it with wheat flour again and press it to make a tikki. Repeat the same process with the rest of the dough.
Heat ghee in a pan and roast both sides of all the parathas on a very slow flame. Serve this with turmeric curd and ketchup.