Parantha Recipe - For this parantha knead the flour with leftover dal, onion, green chillies and coriander leaves.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Whole wheat flour (atta), Left over dal

Cuisine : Punjabi

Course : Breads

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Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Parantha Recipe - how to make Parantha

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Whole wheat flour (atta) 2 cups

  • Left over dal as required

  • Onion chopped1 medium

  • Green chillies chopped2

  • Fresh coriander leaves chopped2 tablespoons

Method

Step 1

Mix atta, dal, onion, green chillies, coriander leaves in a bowl and knead into a dough.

Step 2

Divide into equal portions. Roll in dry flour and roll into rotis.

Step 3

Apply a little oil, sprinkle a little dry flour, fold into a triangle or square. Roll into paranthas.

Step 4

Heat a non sticktawa, place parantha on it. Drizzle a little oil all around and cook, turning sides, till both sides are equally done. Serve hot.

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