Tikkar Parantha - SK Khazana

Ingredients list for Tikkar Parantha - SK Khazana

• 1/2 cup Cornmeal
• cup Whole wheat flour (atta) 1/2 cup + for dusting
• 1/2 cup Gram flour (besan)
• 1 medium Onion chopped + sprinkling
• 1 medium Tomato chopped + sprinkling
• 1 1/2 tablespoons Fresh coriander leaves chopped
• 1 teaspoon Ginger-green chilli paste
• 4-5 Garlic cloves chopped
• 1/4 teaspoon Turmeric powder
• to taste Salt
• Ghee 1/4 teaspoon + for cooking
• to serve Green chutney

Method

1. You can trace the origins of this masala paratha to Rajasthan
2. Cover with a damp muslin cloth and rest the dough for 15 minutes.
3. Divide the dough into equal portions and roll them into balls.
4. Dust a little flour on the worktop, flatten each dough ball and roll into a paratha.
5. Heat a non-stick tawa, place each paratha on it, sprinkle a little onion and little tomato and press them gently and cook till the base is light golden.
6. Flip and apply a little ghee on top and cook for 1 minute. Flip and apply ghee and cook for 1 minute. Cook turning sides till both sides are evenly golden.
7. Keep the paranthe on serving plates and serve hot with green chutney.