Three Grain Paratha

Three Grain Paratha

components

5 tablespoons of soy flour

5 tablespoons of jowar flour

5 tablespoons ragi flour

1 tsp chili powder

1/4 tsp turmeric

Try 3/4 tsp

1 tsp oil

Salt, to taste

Sorghum flour, for weaving

Oil, for frying

proceedings

Collect all the ingredients in a deep bowl, get the required water, prepare a slightly hard-slightly soft dough.

Divide the dough into 6 equal parts, roll each part to 100 mm using some jowar flour. m. Roll into (4”) diameter rounds.

Cook parathas in a non-stick pan for a perfectly crispy texture without sticking or burning during the frying process.

Serve immediately.

Variety:

Complete three grains

To make this puri, instead of the slightly hard-slightly soft dough in method number 1, knead and make a hard dough. After that 50 m. m. (2”) in diameter, deep fry in hot oil and fry until golden brown on both sides. Cool and store in an airtight container.