Preparation:
For Filling:
Mix the gram flour, chilli powder, turmeric powder, asafoetida, cumin
seeds, corriander
Take a lump of dough as per introduction
Roll, spread oil on the chapati.
Sprinkle some filling over it.
Tightly roll into a swissroll.
Form an overlapping spiral.
Press and reroll to full size.
Shallow fry and serve hot with curds and pickle.
Making time: 20 minutes
Makes: 7-8 parathas
Shelflife: 3 days |
