Tuesday, 4 February 2014

Rangeen Paratha

Half kg cabbage, 250 gms carrot, 250 gms Fenugreek leaves ( methi ka saag ), carom seeds (ajwayin), 1 kg flour, 1 cup refined oil and salt to taste.

Grate all the vegetables or cut it into tiny pieces. Then mix all the grated vegetables in a flour and with salt, carom seeds and half cup of refined oil  make a dough ( a soft thick mixture of dry ingredients). Heat the non stick pan and make the paratha with 1 tbs of refined oil.
            Serve it with curd and pickles and enjoy the yummy and tasty paratha.