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Masala Parathas



  • 1 cup wheat flour
  • 1/2 cup rice or all-purpose flour
  • 1 onion
  • 1 carrot
  • 3 to 4 cabbage leaves
  • Cayenne pepper
  • 1 jalapeno or serrano pepper
  • 1 potato
  • 4 green chiles
  • 1/2 teaspoon grated fresh ginger
  • 5 tablespoons vegetable oil
  • 1/4 teaspoon turmeric powder
  • Salt to taste


  1. Finely chop all the vegetables either in a chopper or by hand in a large plate. You may even grate them if a chopper is not available.
  2. Add the flours, 2 tablespoons oil, salt and knead to a very stiff dough. Do not keep the dough for long after kneading, or it will become gooey and soft. This would make it difficult to roll the parathas.
  3. Divide dough into 3 parts. Roll into 5-inch rounds.
  4. Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil.
  5. Eat hot or carry away for later, with sauce, tamarind or onion chutney.


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