Put your leftover sabzi to good use with this parantha recipe.
LEFTOVER SABZI PARANTHA
Ingredients
2 cups leftover sabzi
Dough made with 1½ cups whole wheat flour
2 tbsps ghee
1 tsp cumin seeds
2 tbsps chopped garlic
½ tsp chaat masala
2 tbsps chopped fresh coriander
Whole wheat flour for dusting
Method
1. Heat ghee in a nonstick pan. Add the cumin seeds and once they start to change the colour, add garlic. Sauté till golden brown in colour.
2. Add the leftover sabzi and mix well. Add ½ cup water and mash well.
3. Add chaat masala and coriander leaves and mix well. Cook for 2 minutes.
4. Divide the dough into equal portions and make a cavity in the centre. Stuff with a portion of sabzi mixture and seal the edges.
5. Dust some flour on the surface and roll out into a thick disk.
6. Heat a nonstick tawa and transfer the prepared parnthas and cook till the underside is golden brown.
7. Flip and cook the other side as well.
8. Drizzle ghee and continue to cook for a few seconds more on both the sides.
9. Serve hot with pickle and yogurt.
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