Directions
Ingredients
- For Parantha:- Atta – 200 gms
- Til – 1 tbl spn
- Green chilly chopped – 1 tbl spn
- Olives chopped – 5 tbl spn
- For Raita:- Curd – 2 cups
- Onion chopped – 2 tbl spn
- Brinjal small- 1 no
- Fresh green coriander – 1 tbl spn
- Salt – 1/2 tsp
- Kalonji – 2 tsp
- oil – 2 tbl spn
- Basil leaves chopped – 1/4th cup
- Salt – 1/2tsp
- Tomato chopped – 2 tbl spn
- Roasted cumin – 2 tsp
- oil – 1 tbl spn
Steps
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1
Done
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To make the Parantha mix all the ingredients except oil and add water to make soft dough. Let it rest for 10 minutes. |
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2
Done
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Now roll out the Parantha, make a cut from the center towards the outer edge of the Pa-rantha. Drizzle little oil and start rolling the Parantha from the open end to make a cone. Rest for another 10 minutes. |
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3
Done
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Now press the cone and roll out into a round Parantha. On a hot tawa cook on both sides till brown. Apply oil and finish the Parantha. |
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4
Done
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For the raita apply the oil on the brinjal and cook it over an open flame or in an oven till the outside is burnt and the brinjal is cooked. |
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5
Done
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Remove/peel the skin and gently chop the brinjal. To this brinjal add rest of the ingredients and whisk well. Serve with hot zaitun paranthas. |
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6
Done
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NotesThis recipe is inspired from the Mediterranean cuisine and is most refreshing. Enjoy it as a main course or as a snack. |
