INGREDIENTS
1 cup milk, 2 cups wheat flour, 100 g sattu flour, 2 green chillies, finely chopped, 1 tbsp coriander, finely chopped, ½ tsp black pepper, oil for deep-frying, salt to taste
METHOD
• Add milk to the wheat flour and knead it into dough. Keep it aside.
• In a vessel, mix together the sattu flour, green chillies, coriander, black pepper and salt. Your stuffing is ready.
• Divide the dough into equal-sized balls.
• Roll out each ball into small rotis and place a portion of the stuffing in it.
• Seal the edges and again roll into medium-sized paranthas.
• Deep-fry the paranthas in hot oil.
• Serve hot with any pickle of your choice.
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