A good breakfast or dinner option, this dish is believed to aid digestion and lactation and cleanse the uterus
- 1 cup whole wheat flour (gehun ka atta)
- ½ tsp carom seeds (ajwain)
- 1 tsp desi ghee
- Salt to taste
- Oil or ghee for frying
- Knead the flour to make a dough. Keep the dough aside for about 15 minutes.
- Then divide the dough into many equal-sized portions.
- Roll out each portion, smear a little desi ghee and sprinkle a pinch of carom seeds and salt.
- Fold over and roll into a parantha
- Roast it on a hot griddle or tawa by applying oil/ghee on both the sides.
- Cook until well done. Serve hot with vegetables or dal of your choice or simply with coriander and mint chutney.
Tip: To cut down on additional calories, skip roasting the paranthas with ghee. Make stuffed chapattis instead.