INGREDIENTS
Tomato Paratha With Instant Jimikand Pickle
Servings - 2 - 3
INGREDIENTS
(For Instant Jimikand Pickle)
Oil - for frying
Elephant foot yam - 435 grams
Sugarcane vinegar - 130 milliliters
Jaggery - 150 grams
Oil - 50 milliliters
Carom seeds - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Salt - 1 teaspoon
Black salt - 1 teaspoon
Red chili - 2 teaspoons
Coriander powder - 1 teaspoon
(For Tomato Paratha)
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Tomato - 450 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Wheat flour - 350 grams
Oil -
Ghee - for brushing