Choliya Paratha

Procedure:

• Grind the choliya and the green chillies in a mixer-grinder
• No water would be needed
• After grinding, the mix should have a thick consistency
• Put the grinded choliya on a plate
• Add the coriander leaves
• Add the garlic-ginger paste
• Add the garlic greens
• Add the chopped garlic
• Tip: Since green garlic is available only during winters, you can substitute it with diced garlic
• Add salt
• Add the dhania powder
• Add the jeera powder
• Add the red chilli powder
• Mix all the ingredients together
• Tip: The filling here is enough for 2-3 parathas
• Pinch out a portion out of the kneaded dough
• Dust it in the dry flour
• Roll out the dough for the paratha
• Take a handful of the stuffing and place it on the paratha
• Shut the paratha on all sides
• Pat it with your palms and dust it in the flour again
• Roll out the dough again
• Tip: If there are cracks on the surface, dust them with flour so that the paratha remains in proper shape
• Fry the paratha on high flame
• Flip the paratha over and start applying ghee (clarified butter)
• Tip: Prick the paratha a little so that the ghee seeps inside well
• Tip: Cook the paratha on low flame for a while if you want it to become crispier
• Choliya paratha is ready to be served