Scrumptious paranthas stuffed with fresh cream and cardamon results in a delicious combination of flavours which are hard to miss.
MALAI PARANTHA
Ingredients
½ cup fresh cream (malai)
1 cup whole wheat flour (atta) + for dusting
Salt to taste
1 teaspoon oil
2 tablespoons ghee + for brushing
1 teaspoon cardamom powder
½ cup jaggery, grated
Method
1. Take flour in a bowl. Add salt, oil and mix well. Add water as required and knead into soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. Divide dough in equal portions, dust the dough balls with flour and roll into rotis.
3. Spread ghee evenly on top off first roti, then apply malai, sprinkle cardamom powder, add jaggery, place second roti on top and seal the edges of two rotis.
4. Cook the paratha on a non-stick tawa till golden brown on both sides by applying ghee.
5. Serve hot.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor
#sanjeevkapoor #MalaiParantha
source
