Sindhi Koki/Parantha

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Cooking Time : 30 minutes

Ingredients :

Wheat Flour	1¹/₂ kg
Tomatoes(finely chopped)	250 gms
Pomegranate Seeds(anardana)	1 tbsp
Green Chiilies(finely chopped)	5-6 nos
Onion(finely chopped)	150 gms
Ghee	200 gms
Carom Seeds(ajwain)	2 tsp
Curd

Method :

Mix finely chopped tomatoes, onions, green chillies in the flour.
Make dough from the above mixture using tomatoes water/water.
Roll out a parantha from the dough.
Place the parantha onto tawa and roast it with ghee turning on both the sides.
Serve hot.

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" If you want to get Sarsoon ka saag affect from just Palak .. add mustard powder just 10-15 mustard seed .. to the Palak ka saag after boiling palak. "

Yogini

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Cooking Time : 30 minutes

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