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Sunday, December 8, 2013

Spring Onion Paratha / Vengayathal Chapathi

Spring Onion Paratha
Spring onion ( both white and green chopped) - 1 bunch
Whole wheat flour - 1 cup
All purpose flour / Maida - 1 cup
Oil - 2 tsp
Red chilli flakes - 1 tsp ( optional)
Salt to taste
Water to sprinkle and knead dough

Vengayathal Chapathi Recipe
1. Combine both flour, chopped spring onion, oil, red chilli flakes and required salt in a deep bowl. Sprinkle water as required and knead to slightly tight dough. ( do not pour water and knead dough, spring onions will make the dough sticky so sprinkle water little by little and knead dough).
2. Apply oil on the dough and set aside for 10 mins, divide dough into equal portions.
3. Roll out each dough into even rounds dusting with flour if required.
4. Cook the spring onion parathas on hot tawa until brown spots appears on both sides smearing oil as required.
Serve hot with curry of your choice.

Spring Onion Chapathi

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