Tomato paratha November 05 2013
1/2 cup 100% whole wheat white flour
1/2 cup chick pea flour
1 large tomato, pulp removed, finely chopped and water squeezed out
1 jalapeno, finely chopped
1 teaspoon carom seeds
1 teaspoon salt
2 tablespoons oil to fry bread
In a mixing bowl, knead a semi-soft dough using all ingredients but oil.
Using a flat surface and a roll pin, take a small piece of dough and dust some flour on it.
Roll it in small discs, about 1/8th of an inch thick.
Heat a fry pan on medium heat and cook one disc at a time. Cook for 3-4 minutes on one side, then flip and cook the other side. While cooking, apply 1 tsp oil on each of the bread.
Note: It is extremely important to remvoe all the liquid from tomato, or else it will ooze water in your dough and it will be very difficult to roll the dough.