| • | For making dough, mix salt, kuttu flour and water to make very soft pliable dough. Cover the dough with a moist cloth; keep it aside.
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| • | For making the filling; heat up oil in a heavy pan, add cumin seed and allow it to splutter. Now add ginger, mashed potatoes, citrus limon juice, coriander leaves, toasted rajgiri grains and mix them well. Keep it aside.
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| • | To make parathas, split the dough into 6 pieces and shape it into balls.
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| • | Roll each ball of dough to rounds 5" in diameter. Place one piece of filling up in center and bring in together all edges of circle all over filling. Press lightly to form a thick circle and grime lightly with kuttu flour. Roll the circle into a paratha 6" in diameter.
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| • | Heat the griddle and put the paratha on it. Roast both of it is sides lightly and allow it to turn golden on low flame.
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| • | Kuttu Rajgiri Paratha is ready to eat. Serve red-hot with coconut or pumpkin chutney.
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