Ingredients
• Whole wheat flour (atta) 2 cups
• Motichoor boondi laddoos 8
• Powdered sugar 1 tablespoon
• Milk 3/4 cup
• Pure ghee 1/2 cup
Method
Mix wheat flour, powered sugar and knead into a dough with milk. Divide into eight equal portions. Roll out each portion into a small puri. Using your fingers press the edges of the puri so that they are thinner than the center. Place a boondi laddoo in the center, gather the edges, pinch them together and again roll into a ball. Roll balls in a little flour and flatten a bit with fingers so that the boondi is spread evenly. Then roll out further with a rolling pin into a fairly thick parantha. Heat a tawa and place the parantha on it. Roast a bit on both sides. Dribble pure ghee on one side and turn it over. Apply pure ghee on the other side and cook till both sides turn golden and slightly crisp. Serve hot.
• Whole wheat flour (atta) 2 cups
• Motichoor boondi laddoos 8
• Powdered sugar 1 tablespoon
• Milk 3/4 cup
• Pure ghee 1/2 cup
Method
Mix wheat flour, powered sugar and knead into a dough with milk. Divide into eight equal portions. Roll out each portion into a small puri. Using your fingers press the edges of the puri so that they are thinner than the center. Place a boondi laddoo in the center, gather the edges, pinch them together and again roll into a ball. Roll balls in a little flour and flatten a bit with fingers so that the boondi is spread evenly. Then roll out further with a rolling pin into a fairly thick parantha. Heat a tawa and place the parantha on it. Roast a bit on both sides. Dribble pure ghee on one side and turn it over. Apply pure ghee on the other side and cook till both sides turn golden and slightly crisp. Serve hot.
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