Recipe: Chaulai Ka Parantha

Something the whole family can relish for breakfast just by itself or a bowl of curd.

Malav ki rasoi

1. Wash 400 gms chaulai thoroughly to make sure chaulai is clean and mud free.

2. Crush together 8-10 garlic cloves with 1 tsp cumin seeds / jeera.

3. In a kadai, heat 2 tbsp oil. add garlic-cumin seeds paste and saute.

4. Then add 400 gms chaulai. stir well. you will notice chaulai leaves will shrink.

5. Then add 1 tsp coriander powder, 1.5 tsp red chilli powder, 1/4 tsp turmeric powder, salt to taste. mix well. cover and cook on low flame till water evaporates and oil seperates. let it cool.

6. For the dough, in a paraat take 2 cups wheat flour, add salt to taste and water as required to knead a soft dough. grease some oil and knead again. cover and rest for 10 minutes.

7. Take a small ball sized dough. roll it into a thin disc. keep aside in a plate. take a little bigger piece of dough than taken previously. similarly roll into a dic.

8. Add chaulai evenly on the bigger roti. leave the sides empty. keep the smaller roti on top and press it gently.

9. The sides left outside should be folded on top of the small roti to avoid mixture from coming out. put little dry flour on both the sides and roll it a little.

10. Heat a tawa and put parantha on top. cook on medium flame on one side till you see bubbles.

11. Put ghee on one side, press and cook. similarly do on the other side till it turns brown.

12. Chaulai parantha is ready to be served!