|Whole-wheat flour||1⁄2 Kilogram|
|Green chilies||1 Teaspoon, chopped|
|Red chili powder||1⁄2 Teaspoon|
|Coriander seeds||1 Teaspoon, powdered|
|Pomegranate seeds||2 Teaspoon|
1 In a bowl, sift both the flours .
2 Add in a little water and knead them together into a dough as for chapatis.
3 Mix all the above ingredients with the dough except the ghee.
4 Make 12 round balls.
5 Roll out each to a thick round.
6 Spread with a little ghee and fold it up again into a round ball.
7 Dip the ball into dry wheat flour and roll out into a thin round paratha.
8 Cook both sides of the paratha on a griddle, basting well with ghee.
9 Fry till golden brown on both sides.
10 Serve hot at breakfast or lunch.