Onion Parantha Cones w/ Pickled Tomato Chutney

“Look and shape new
With flavors old,
A parnatha pickle cone
For a bite so bold.
The perfect size
For a desi fix,
Finding it’s spot
In the western mix.
Pretty in red
Takes me back in time,
And thus is a secret
Favorite of mine.”
For the Paranthas
1 cup whole wheat flour
¼ cup gram flour (besan)
1 onion, grated
1 green chili, finely chopped
1 teaspoon fresh coriander, finely chopped
½ teaspoon amchoor powder
¼ teaspoon turmeric powder (optional)
½ teaspoon carom seeds
Salt & pepper
Oil for cooking
Water if required
For the Chutney
1 large tomato, chopped
2 tablespoons onion, finely chopped
1 teaspoon mango pickle
1 clove of garlic, minced
1 teaspoon olive oil
Salt & Pepper

Make the Paranthas
Mix all the ingredients for the paranthas and knead into a soft workable dough. Usually the onions give out enough water to knead without any additional water, but add if required. Divide the dough into 10-12 equal parts and roll into rounds. Apply some oil on both sides and cook on a non stick pan till both sides begin to brown. Don’t press too much as we want the parantha to remain soft. Once cooked, roll the paranthas into little cones, secure with a toothpick and keep aside.
Make the Chutney
Heat the oil in a non stick pan. Add the onions and garlic and sauté for a minute. Mix in the tomatoes, the pickle and a little water. Cover and cok till tomaties are tender and any excess liquid has been absorbed.
Pour a dollop of the chutney into each cone and serve.