Tomato Paranthas

Ingredients:

350 gm - wheat flour
2 - medium size tomotao (ripe and juicy)
1 to 2 - green chillies
1/2 inch piece - ginger
salt - 1 tsp
coriander power - 1 tsp
a few sprigs - fresh coriander

Method

1. Blend tomatoes, ginger, chillies in to a smooth paste in an electric mixer.
2. Add salt and coriander power to it.
3. Mix this paste to the wheat flour in a large bowl.
4. Add finely chopped fresh coriander leaves to it and knead with your hands or in a food processor until the dough is soft and pliable.
5. Add water accordingly if the dough is too hard.
6. Cover the dough with a moist cloth and keep aside for atleast 30 minutes.
7. Take a walnut size portion of the dough and roll in to a disc of about 6 inch diameter.
8. Cook the parantha on an iron griddle or a frying pan over medium heat using little oil.
9. It can be served with plain yogurt or mint chutney.