Ingredients
- Cashew nuts – 1 cup
- Ulavalu pindi/ Horse Gram flour – 2 cups
- Wheat flour – 4 cups
- Senaga pindi / Besan – 2 cups
- Corn flour – ¼ cup
- Milk – ½ liter
- Butter – ¼ cup
- Oil – 4 tbsps
- Salt to taste
Preparation Method
- Soak cashew nuts for about 2 hrs. Make paste of cashew nuts in mixer grinder and keep aside.
- Take thick bottomed vessel and add besan, wheat flour, horse gram flour, corn flour, salt & cashew nut paste.
- Knead like we do for chapathi dough by adding little by little milk to that.
- Pour 2 teaspoons of oil and make smooth dough & let it stand for an hour.
- Now make small round balls of lemon size and start spreading like we do for making chapathi on the chapathi presser.
- Spread butter on the top and fold to semi circle shape and then to triangle shape.
- Spread again on all sides using the chapathi presser.
- Heat tawa, place the chapathi on it and pour a spoon of oil around it once it starts showing bubbles.
- Reverse the side and cook till brown spots appear on the paratta.
- Remove from the tawa and serve hot with aloo sabji.
- The different kinds of flours, cashew nuts , milk and butter makes it rich and healthy food for growing kids. If you are diet conscious you can avoid butter and reduce the cashew nuts quanity.
