2 cups whole wheat flour
2 cups grated raw papaya (without skin)
1 tsp chilli powder
1/2 tsp garam massala
salt to taste
Oil or ghee for roasting
Take 1 1/2 cup of flour and mix water to make a soft dough. Set aside for about an hour. Keep 1/2 cup of flour to use it later.
Heat 1tsp of oil in a pan and add ajwain, grated papaya and all the dry massala. Let it cook for about a minute on medium flame. Keep aside and allow it to cool.
Make round balls of the dough and roll it into a circle using a rolling pin, the circle should be big enough to hold about a spoon of prepared stuffing.Seal the edges and flatten them in the dry flour. Roll into a circle of desired thickness, take care not to make it too thin.
Heat a non-stick pan and add oil or ghee (I use about 2tsp of oil) and place the paratha. Roast them for 1-2 minutes on medium flame.Roast them until you get brown spots on both the sides.
They are best eaten with some chutney or pickle and curds.I served mine with tomato & onion chutney (recipe will be posted soon).This is my submission to this week's Weekend Herb Blogging, hosted by Susan from The Well-Seasoned Cook.