Aloe Vera Lachhedar Parantha

Name: Aloe Vera Lachhedar Parantha
Cuisine: Indian
Ingredients: 3 cups wheat flour; 1 cup aloe vera gel(fresh); to taste Salt; 1 tsp jeera powder(cumin); 1 tsp coarsely crushed ajwain(carom seeds); 1 tsp black salt; 1 tsp black pepper powder; 5-6 mint leaves finely chopped; 3 tsp ghee/butter/oil and ghee /oil for frying the parantha; 1 tsp rice flour

Shuchi Jain @shuchi_191171

#morningbreakfast
Aloe vera( gwarpatha) is a commonly available medicinal plant, rich in many vitamins, minerals and antioxidants.It is antibacterial, anti ageing, hydrating andexcellent for digestion. It's extensively used in cosmetics and now is a super food too. I have this in plenty growing in my garden and try to use it a lot in my food specially where my teen doesn't come to know about it.

Shuchi Jain @shuchi_191171

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Ingredients

3 cupswheat flour
1 cupaloe vera gel(fresh)
to tasteSalt
1 tspjeera powder(cumin)
1 tspcoarsely crushed ajwain(carom seeds)
1 tspblack salt
1 tspblack pepper powder
5-6mint leaves finely chopped
3 tspghee/butter/oil and ghee /oil for frying the parantha
1 tsprice flour

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Steps

1

Take fresh aloe vera, wash and peel well.Extract the gel with a spoon and fill a cup full. Mash it well with a fork.
2

In a big bowl take wheat flour, aloe gel and salt to taste. Knead it into to dough. Use water if required.
3

In a pan add 3tsp ghee and rice flour. Saute slightly.(The colour of rice flour should not change.) Switch off the gas.Add jeera powder, ajwain, black salt, chopped pudina and black pepper. Mix well. This is the dry masala for stuffing.
4

Divide dough into required size balls. Roll each ball into a chappati. Spread 1/2 tsp ghee on the chappati and sprinkle same dry masala evenly. Now fold the chappati like a fan and roll it like jalebi shape. Press with palm and roll with little pressure into a chapati.
5

Heat tawa/ skillet and roast the parantha on both sides. Apply butter or ghee if required. Serve with curd, aachar or subji of your choice.