Ghee Residue Parathas
Cooking Instructions
- 1
In a bowl mix 1 cup ghee residue, 1 bowl wheat flour, 3 tbsp besan, 1/2 cup chopped tomatoes, 1/2 cup chopped onions, 1 tsp raw mango powder, 1 tbsp red chilli powder, 1 tbsp ginger garlic paste, 1 tsp turmeric powder, 1 tsp sugar, 1 tbsp kasuri methi, Water as per requirement, salt as per taste and knead in a thick dough. Let it rest for 15 minutes. Make equal size balls from the dough.
- 2
Spread some wheat flour on a flat surface. Flatten the balls & roll it into parathas.
- 3
Place the parathas on a hot pan and cook from both the sides using homemade ghee. Serve hot with pickle.
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