Maize Flour - 1 cup (150 gms)
Wheat Flour - 1 cup (150 gms)
Green Coriander - 1 to 2 tbsp (finely chopped)
Ghee - 2 to 3 Tsp
Green chilli - 1 (finely chopped)
Cumin Seeds -½ tsp
Salt - ¾ tsp or as per taste
Oil - 1 to 2 Tsp
1. - Take 1 cup of Maize flour, add 1 cup of Wheat flour, ¾ tsp of Salt, ½ tsp of Cumin seeds, 1 finely chopped Green Chilli, 1 to 2 tbsp of finely chopped Green Coriander, 1 to 2 tsp of oil and mix them.
2. - Add 1 cup of water in intervals and knead the dough which is not stiffer or softer. Prepare the dough as similar as regular paratha.
3. - Cover and set the dough for 15-10 minutes then, we will make paratha from it.
4. - After 20 minutes, the dough has set.
5. - Apply some clarified butter on your palms to grease them and mash the dough softly.
6. - Preheat a griddle, divide a dough lump, roll the dough lump and press to flatten it.
7. - Roll it in the dry flour, flatten it thinly using a rolling pin.
8. - Apply some clarified butter on the expanded Chappati and spread it evenly in the same way.
9. - Cut it into the thinner sized slices and join these slices step by step.
10. - Combine all the slices and roll their ends.
11. - Stick the end to its upper portion, roll it in the dry flour and flatten it into a round-shaped chapati.
12. - Toss it to remove the extra dry flour and place on the heated griddle.
13. - Spread some clarified butter on the griddle evenly o the medium flame.
14. - Cook paratha from the bottom until light brown.
15. - Apply some clarified butter on the upper portion and spread it.
16. - Flip it and spread some clarified butter on another side.
17. - Cook the Paratha until golden spots appear on both sides.
18. - It was cooked to golden brown from both sides.
19. - Cook and fry all the parathas likewise.