Ajwain prantha

Ingredients
Whole wheat flour (atta)for dusting                      3 cups
Salt to taste
Carom seeds (ajwain), crushed                          1/2 teaspoon
Ghee                                                                 4 tablespoons
Oil to shallow fry



Recipe
Mix together atta, salt and carom seeds.
Rub in two tablespoons of ghee.
Add sufficient water and knead into a stiff dough.
Cover and rest it for fifteen Divide the dough into eight equal portions.
Roll in dry flour and roll into a round chapatti.
Spread a little ghee on one side and lightly roll that side in dry flour.
Fold the chapatti into half and then
again into half to make a triangle Roll into a triangular parantha.
It should be a little thick. Heat a tawa.
Place the parantha on the tawa and cook for a minute.





Flip and apply ghee.
Cook for a minute and flip again and apply ghee.
Cook till both the sides are golden. Serve hot.