Lahsun ke Paraanthe aur imli ki chutney

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Veg
Garlic paranthas are few of those Indian breads which are liked for their ability to be prepared without much expertise and easily available ingredients. Tamarind chutney may sound a little complex to prepare, but believe me, its not. If you try it once, you're gonna say the same.
The following quantity serves 4 people
Ingredients for Garlic parantha:
1. Wheat flour - 250 gms
2. Chopped Garlic - 1
3. Kasuri Methi (Dry Fenugreek Leaves) - 2 tsp
4. Ajwain (Thymol seeds) - 1 tsp
5. Chopped Green Chili- 2
6. Cooking Oil - 200ml
7. Salt - 1tsp
8. Jeera (Cumin) - 1tsp

 Ingredients for Chutney:
9. Imli (Tamarind) - 100 gms
10. Gud (Jaggery/sugarlplum) - 150 gms
11. Saunf (Fennel Seeds) - 1/2 tsp
12. Cooking Oil - 2 tsp
13. Drinking water - 3 cups

Chutney preparation:
Take 3 cups of water in a bowl and soak tamarind in it. After 5-10 mins of soaking, mash tamarind in such a way that all the seeds are separated and it forms a nice mix. Heat 2 tsp of oil and add saunf (Aniseed) and the tamarind solution to it. Let it cook for 1/2hour; once it starts boiling add gud(jaggery) and mix it well. Let it cook for another 15mins. As soon as the mixture starts releasing oil and the color changes to dark brown and the solution appears as a viscous liquid, your chutney is ready.

Parantha preparation:
Take wheat flour, chopped garlic, chopped green chili, Kasuri Methi (Dry Fenugreek leaves), ajwain (Thymol seeds), jeera (cumin seeds), 1 tbsp oil, and 1 tsp salt in a bowl. Add sufficient water with the intention of making dough. Take small amounts of dough and flatten it to give it the shape of a roti.
Heat it on a pan and add 1 tsp of oil on both sides. Cook it on a medium flame. Garlic parantha's are ready to be served with imli chutney.

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