Kalakand Parantha

Ingredients list for Kalakand Parantha

• 150 grams Kalakand
• 1 cup Whole Wheat Flour
• 1 tablespoon Ghee
• saffron strands soaked in milk
• 1 teaspoon Green cardamom powder
• 1 tablespoon Pistachios sliced
• 1 tablespoon Almonds sliced
• TO SERVE
• as required Honey

Method

1. Place wheat flour in a bowl, add 1 tsp ghee, saffron milk, green cardamom powder, pistachios, almonds and enough water and knead into a dough.
2. Apply little ghee and cover with a muslin cloth. Divide the dough into small balls.
3. Roll each ball into a small puri, stuff with kalakand, bring in the edges and seal.
4. Dust each ball with dry flour and roll into paranthas.
5. Heat a non stick tawa, place a parantha on it and cook on medium heat.
6. Flip over and drizzle a little ghee all round and cook till both sides are equally light brown.
7. Serve with honey or ice-cream.

Nutrition Info