| Ingredients: |
| Cumin seeds |
2 t.spoon |
| Black pepper |
1 t.spoon |
| Coriander seeds |
1 t.spoon |
| Salt |
½ t.spoon |
| Amchur powder (dried raw mango) |
½ t.spoon |
| Whole wheat flour |
1 cup |
| Sesame seeds |
¼ cup |
| Peanut powder |
¼ cup |
| Ghee |
2-3 t.spoon (for roasting) |
| Recipe: |
| Heat a frying pan over medium flame and add cumin seeds, coriander seeds, and black pepper. Roast them until they release a fragrant aroma. |
| Grind the roasted seeds coarsely in a mixer grinder and transfer the powder into a bowl. Add sesame seeds, a pinch of salt, peanut powder, and 1 teaspoon of ghee. Mix well to form a semi-thick paste. |
| In another bowl, take whole wheat flour, add salt and 1 teaspoon of ghee. Gradually add water and knead to make a soft dough, similar in consistency to chapatti dough. |
| Let the dough rest for 10-15 minutes. Then, divide it into lemon-sized balls. Roll each ball into a thick circle about 2-3 inches in diameter. Spread ½ teaspoon of the cumin mixture on it, fold it twice to form a triangle shape, sprinkle some whole wheat flour, and roll it out thinly. Repeat the process with the remaining dough balls. |
| Heat a griddle on medium flame. Roast each paratha on both sides without ghee initially. Then, apply ghee and continue roasting until the paratha turns light brown and develops a crispy texture. |
| Serve hot with vegetables, curry, or chutney. |
| This recipe makes a delicious and appetizing dish for breakfast or lunch and is also helpful for people with weak digestion. |
