TALWAN PARANTHA

INGREDIENTS

2 cups wheat flour (ata)

1 cup milk

2 tbsp chilly flakes, 2 tsp roasted jeera

¼ coriander leaves finely chopped

1 cup green peas (hara matar)

1 tsp chilly powder, ¼ tap kalaunji,

¼ tsp ajwine, a pinch of hing

½ tsp crushed black pepper corns

½ cup desi ghee

Salt to taste

PREPARATION & METHOD

1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.

2 Heat desi ghee in a pan, add jeera, salt to taste, peas, red chilly flakes, and cook for some time, when done, take it out and keep aside

3 Now mash the peas, add reaming ingredients except desi ghee, mix thoroughly; this is the mixture for stuffing

4 Fill the ball with this little stuffing mixture, roll gently to make parantha, heat desi ghee in a shallow type pan, deep fry the parantha.

% Serve hot with chutney, raita and salads

NOTE; this parantha is deep fried in oil, hence named as talawan (means fried) parantha.