Recipe Description

A unique parantha stuffed with motichoor ladoo, it is a sure winner

 Ingredients:-

• Motichoor ladoo – 4-6
• Whole wheat flour – 2 cups
• Milk – 1 cup
• Water – As required
• Elaichi powder – ¼ teaspoon
• Puree ghee – 4 tablespoons

 

 Method:-

1. Take bowl add whole wheat flour, milk, Elaichi powder and knead a dough. Add water if required to form a dough.
2. Divide dough into equal portions. Roll out each portion into a small puri. Using your fingers press the edges of the puri so that they are thinner than the center.
3. Place a boondi laddoo in the center, gather the edges, pinch them together and again roll into a ball. Roll balls in a little flour and flatten a bit with fingers so that the boondi is spread evenly. Then roll out further with a rolling pin into a fairly thick parantha.
4. Heat a tawa and place the parantha on it. Roast a bit on both sides. Apply ghee on one side and turn it over. Apply ghee on the other side and cook till both sides turn golden and slightly crisp.
5. Serve hot.