SPRINGONION PARATHA AND CARROT PACHADI

• SPRING ONION PARATHA
• SIMPLE CARROT TOMATO CHUTNEY

INGREDIENTS:

1. Finely chopped spring onions-1 bunch
2. Kalonji/nigella seeds/onion seeds-1 ts
3. Grated bottleguard/sorakaya turumu-1/2 cup
4. Wheat flour-2 cups
5. Salt-to taste
6. Dhaniya powder-1 ts
7. Oil
8. Green chili paste-1 ts

METHOD:

ANDHRA RUCHULU-SPRING ONION PARATHA WITH  CARROT PACHADI

``````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````

1. In a mixing bowl combine all the ingredients and knead to make a firm dough,add some water if needed
2. Apply oil and cover the dough for 30 minutes
3. Now divide the dough into portions roll it like a oval apply oil and fold and again roll like a paratha fry both sides with little oil and serve hot

INGREDIENTS FOR CARROT PACHADI/SPICY CARROT TOMATO CHUTNEY:

1. Medium carrots pealed and chopped-4 carrots
2. Roma tomatoes medium size-2
3. Green chilis-2
4. Tamarind flakes-2 ts
5. Oil-1 tbs
6. Cumin mustard-1 ts each
7. Hing-pinch
8. Dry chilis-4 chopped
9. Salt-to taste
10. Oil-2 ts
11. Roasted peanut powder-2 ts
12. Roasted sesame seed powder-1 ts
13. Garlic pod-1
14. Curry leaves-5

PREPARATIONS

• A
  
  Heat 2 ts oil in a pan add diced carrots,tomatoes,green chilis,tamarind and water
• Close lid and they turn soft
• Now heat 1tbs of oil in a small kadai add seasoning and fry tilldals turn brown add curry leaves hing and chilis and fry till brown
•  this seasoning along with a garlic pod,salt,powders turmeric and green chilis to fine paste
• Now add the cooked carrot tomato mix and run the mixer to make a crushed paste
• Serve hot with rice or roti