Mix well all the ingredients in the flour except oil and water. You can use more pickle masala to enhance the taste.Try this Roghani Paratha recipe from a member of the Recipestable Community.
[one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 cups wheat flour
- 1 cup oil
- 1 tsp salt
- 1 tsp crushed red chillies
- 2 tbsp mint leaves, chopped
- 2 medium-sized onions, finely chopped
- 2 green chillies, finely chopped
- 1 tsp cumin seeds
- 1 tsp oregano (ajwain)
- 1 tsp onion seeds
- 1 tsp mustard seeds
- 1 tbsp masala of any pickle available at home
- 1 tbsp garlic, finely chopped
- Water as required
[/tab] [tab]Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Mix well all the ingredients in the flour except oil and water.
You can use more pickle masala to enhance the taste.
Add the oil and mix well, now add a little water at a time and knead the flour.
Add as little water as possible to form a dough that just sticks together, not as soft and wet as the dough for the regular roti.
Form a large ball and roll out to make a thick roti.
Cook it on medium heat using a few teaspoons of oil to fry it. Roghani Paratha is ready to serve.
- Serve hot with curd.
If you like Roghani Paratha recipe and make it then let me know your feedback by commenting below.