Ingredients
Wheat flour 1/4 cup for dusting
Method
Mix grated jaggery and groundnut powder. Keep it aside.
Then in another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
Then make 2 -3 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.
For dough
Wheat flour 1 cup
Salt to taste
Oil 2-3 tsp
For stuffing
Grated jaggery 1/2 cup
Wheat flour 1 cup
Salt to taste
Oil 2-3 tsp
For stuffing
Grated jaggery 1/2 cup
Roasted groundnut powder 1/2 cup
Wheat flour 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp
Method
Mix grated jaggery and groundnut powder. Keep it aside.
Then in another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
Then make 2 -3 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.
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