How to make Papad Ke Paranthe -
Dal papad kuchumber stuff in wheat dough, rolled and roast in ghee.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Papad (पापड़), Whole wheat flour (atta) (आटा)
Cuisine : Sindhi
Course : Breads
For more recipes related to Papad Ke Paranthe checkout Aam Papad Parantha. You can also find more Breads recipes like Hot Cross Buns Cabbage Parantha Flax Seeds aur Palak ke Paranthe Parantha
Papad Ke Paranthe Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Papad Ke Paranthe Recipe
Papad 6
Whole wheat flour (atta) 2 cups
Oil to deep fry
Fresh coriander leaves 2-3 sprigs
Green chillie chopped finely chopped 1-2
Onion 1 small
Red chilli powder 1/4 teaspoon
Salt to taste
Garam masala powder 1/2 teaspoon
Oil 1 tbsp + to roast
Method
Step 1
Heat sufficient oil in a kadai and deep-fry papads. Drain onto an absorbent paper. Cool slightly and then crush. Add finely chopped coriander leaves, finely chopped green chillies, finely chopped onions, red chilli powder, salt, garam masala powder. Mix well. Sieve the wheat flour, add one tablespoon of oil or ghee and mix well.
Step 2
Add warm water and knead into a soft dough. Divide the dough into eight equal sized balls. Roll each ball slightly and place a portion of filling in the centre.
Step 3
Gather the ends to enclose the filling and roll into a ball again Roll these balls into paranthas. Heat a tawa and roast the paranthas using a little oil or ghee till light brown and crisp on both sides. Serve hot with butter or curds or pickles.
Nutrition Info
Calories : 1871 Kcal
Carbohydrates : 252.9 gm
Protein : 49.7 gm
Fat : 73.5 gm
Other : 0
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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.
