Evescafe

Ingredients:

2 cups whole wheat flour

¾ cup water

ghee for frying

½ cup jiggery powder

2 tsp chopped cashew nuts

1 tsp chopped raisins

2 black cardamom

How to prepare:

Mix whole wheat flour with enough water to get dough of rolling consistency. Knead well till smooth. Cover and keep for at least 30 minutes.

Make 8 marble-sized balls of the dough. Roll out 1 ball into a very thin round.

Sprinkle 2 tsp gur on it. Sprinkle 1 tsp chopped kaju, ½ tsp chopped kish mish and some crushed elaichi seeds on it.

Roll out another ball into a very thin round and place it on the first round over the filling. Press the edges well to join. Gently roll out a little with the rolling pin.

Carefully pick up the parantha and put it on a hot tawa. When the underside is cooked, turn to cook the other side.

Smear some ghee on the parantha. Trickle some ghee on the sides too, around the edges. Turn and brown both sides. Similarly make other paranthas. Serve.