Onion Parantha


2 cups Whole wheat flour
7 medium onions, grated
3 tsp Ghee
2 tsp Sof / Fennel powder
1 tsp dhaniya powder


1. Knead all the above into a soft dough.

2. Make 2-inch balls. Roll each ball into an 8-inch puri. Apply 1/4 tsp ghee to the surface. Fold it once to make a semi-circle, apply a little ghee on the surface and fold again into a quarter-circle.

3. Roll this out. The shape that will be rolled will be traingular.

4. Pan fry this parantha using a little ghee.

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