Chawal ka Paratha
Added to 8 cookbooks
This recipe has been viewed 11609 times
An aromatic rice dish, rajasthani pulao adds flavor to the meal and a smile on your face. An authentic rajasthan taste just lingers on.
- Combine the wheat flour with curds, salt and ghee, mix well and knead into a soft dough, suing eough water.
- Cover with a wet muslin cloth and keep aside for 30 minutes.
- Knead again and divide the dough into 4 equal portions and keep aside.
- Combine the remaining ingredients in a bowl and mix well.
- Divide the mixture into 4 equal portions and keep aside.
- Roll out a portion of the dough into a circle of 4” diameter.
- Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
- Roll out again into a circle of 6” diameter, using little whole wheat flour.
- Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
- Serve hot.
This recipe was contributed by kinnu20 on 20 Jun 2011
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