Ghee Residue Parathas

Name: Ghee Residue Parathas
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 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 tsp turmeric powder; 1 tbsp ginger garlic paste; 1 tsp sugar; 1 tbsp kasuri methi; As per requirement Water; As per requirement Homemade ghee; To taste Salt

Lekha Toraskar @cook_16009462

Thane

#kidstiffin #goldenapron

Lekha Toraskar @cook_16009462

Thane

#kidstiffin #goldenapron

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Ingredients

15-20 minutes

4 servings

1 cupghee residue
1 bowlwheat flour
3 tbspbesan
1/2 cupchopped tomatoes
1/2 cupchopped onions
1 tspraw mango powder
1 tbspred chilli powder
1 tspturmeric powder
1 tbspginger garlic paste
1 tspsugar
1 tbspkasuri methi
As per requirementWater
As per requirementHomemade ghee
To tasteSalt

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Steps

15-20 minutes

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.