How to make Lasuni Parantha

Sanjeev Kapoor

This recipe is contributed by Member Rajni Kathuria.

Main Ingredients : Green Garlic (हरा लहसुन ), Wheat Flour (गेहूँ का आटा)

Cuisine : Indian

Course : Breads

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For more recipes related to Lasuni Parantha checkout Lehsuni Methi Parantha. You can also find more Breads recipes like Bayee Missi Roti Dalia Aur Dal Parantha Masalewali Roti Indori Masala Roti

Lasuni Parantha

Lasuni Parantha Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lasuni Parantha Recipe

  • Green Garlic chopped 1/2 kilogram

  • Wheat Flour 2 1/2 cups

  • Desi ghee 1½ tablespoons + 2 teaspoons

  • Green chillies chopped 4

  • Salt to taste

  • Oil for shallow frying

Method

Step 1

Heat one and a half tablespoons of ghee in a non-stick kadai. Add garlic and green chillies. Mix well and saute until light brown.

Step 2

Add salt and mix well. Cook for a minute and remove from heat. Set aside to cool.

Step 3

Combine atta with two teaspoons ghee in a parat. Mix well and knead into a dough. Cover with a damp cloth and set aside for half an hour.

Step 4

Divide the dough into equal portions shaped into balls. Make a dent in the centre and fill with a spoonful of the garlic mixture. Shape again into a ball and roll out into a parantha.

Step 5

Heat sufficient oil on a non-stick tawa. Place the paranthas and shallow fry until both sides are evenly done.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.