Ingredients:
- Flour 2 cups heaped
- Oil ¼ cup
- Salt 1 tsp
- Water to make dough
- Ingredients for paste to apply on katlama
- Eggs 2
- Anar dana crushed 2 tsp
- Crushed red pepper 1 ½ tsp
- Chili powder ¼ tsp
- Crushed cumin roasted 1 tsp
- Coriander leaves 2 tbsp
- Coriander seeds roasted and crushed 1 tsp
- Salt 1 tsp
- Red color pinch
Method:
- Make dough with flour, salt, oil and knead with water into medium hard dough.
- Leave it covered for 30 minutes.
- Make a roll with prepared dough, make into 3 balls, put oil on surface, roll to a dinner plate size, make into round or oval paratha, and prick with fork, spread with prepared paste using brush.
- Deep fry in a tai, put the paratha size on base and filling side on top, splashing oil on top, fry till crisp.
- These parathas should be rolled thin.
