Upping the desi breakfast video game … Red chilli pickle masala slathered on whole-wheat paratha and served with geeli sabzi, ghee or dahi will transfer you to your countryside.

ACHARI MIRCH KA PARANTHA .

Ingredients.

2 tbsps red chilli pickle paste.
Ready-made dough made with 1 cup whole wheat flour.
Entire wheat flour (gehun ka atta) for dusting.
Sliced fresh coriander leaves for sprinkling.
Ghee for applying.
Sabzi to serve.

Approach.

1. Take a portion of the dough and shape it into a ball. Dust it with some whole wheat flour and roll it into a thin disc. Apply a portion of the pickle paste and spread it uniformly. Sprinkle some coriander leaves and fold the disc into a triangle. Dust some entire wheat flour and roll it into a triangle parantha.
2. Heat a non-stick tawa. Place the parantha on it and prepare on medium heat for 2-3 minutes. Flip, use some ghee and prepare the other side for 2-3 minutes too.
3. Turn once again, apply some ghee on the other side and cook for 30 seconds.
4. Set up the paranthe on a serving plate. Serve hot with sabzi of your choice.

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