Sanjeev Kapoor

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Low Calorie Vegetarian

Coriander and mint add their special flavour to these paranthas.

This recipe is from the book Low Calorie Vegetarian Cookbook.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings :

Low Calorie Vegetarian

Main Ingredients

Whole wheat flour (atta), Fresh coriander leaves





Level Of Cooking

Try something new


  • Whole wheat flour (atta)
    2 cups
  • Fresh coriander leaves finely chopped
    1/4 cup
  • Fresh mint leaves finely chopped
    1/4 cup
  • Salt
    to taste
  • Chaat masala
    2 teaspoons
  • Skimmed milk yogurt
    1/2 cup


Step 1

Place the whole-wheat flour and salt in a bowl. Add coriander leaves, mint leaves and knead into a soft dough using water. Cover and rest the dough for twenty to twenty five minutes.

Step 2

Divide the dough into eight equal portions. Shape them into balls. Blend yogurt and chaat masala. Roll out each ball into a medium sized chapati. Spread a tablespoon of the yogurt mixture.

Step 3

Fold the chapati like a fan and twist it back into the form of a ball. Keep aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter.

Step 4

Cook on a hot non-stick tawa till both sides are lightly golden brown. Before serving, crush the paranthas lightly between your palms to open out the layers. 

Step 5

Chef's Tip

Step 6

If you are cooking Dhania Pudina Parantha in the tandoor, apply a little water on the side that you are going to stick to the tandoor wall.

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