Suran Paratha

Ingredients

1-cup Rajgira ka atta (Amaranth flour)

2 tbsp freshly grated coconut

4 Green chilies chopped finely

1 medium or ½ cup Suran grated

1-tablespoon coriander leaves chopped finely

1 ½ tablespoons Ghee + more for cooking paratha

1-tablespoon Plain yogurt

2 tablespoons Water, more, or less

Rock Salt (sendha namak) to taste

Instructions

Peel the Suran, grate it, leave it water for 5 minutes, and drain it. Take rajgira atta in a bowl. Add salt, chopped green chilies, coconut, coriander, and suran. Mix well. It will look crumbly. Then add ghee and yogurt. Mix it and start to knead the dough. It will almost come together. If needed then use water to knead a dough. Cover it and let it rest for 30 minutes. Then divide the dough into equal portions and make smooth balls. Now take parchment paper or a plastic bag or zip lock bag on rolling board. Take 1 ball and flatten it out. Roll it very very gently. Because of its crumbly texture, you cannot make smooth edges. Keep rolling, keep sealing edges and make 5-inch diameter paratha. Heat the tawa or skillet on medium heat. Now we used parchment paper so it will be easy to lift paratha. Gently lift paratha and put on hot tawa. When you see a few bubbles on it flip it. Cook for another few seconds. Apply some ghee on it and flip it press gently using a spatula and cook until you see some brown spot on the bottom side. Apply some ghee again on the other side and flip and cook on that side. When done take it out and put in an insulated container to keep it hot. Repeat the same procedure for rest paratha. Enjoy it with Yogurt.