Serves: 10
Total Calories: 288
1. Prepare the chaat masala. Prepare the dough. Then, in a small bowl, mix together the cilantro, ginger, scallions, green chili peppers, fenugreek leaves, and salt.
2. To roll the paranthas, divide the dough and the herb mixture into 10 to 12 portions. Working with each dough portion separately, make a layered triangle, square, or circle as per the directions for Shaping Paranthas (see INFORMATION AND SPECIAL TECHNIQUES).
3. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.
4. Remove from the griddle and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Griddle-Fried Layered Green Chile Pepper Breads recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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