Papad Ke Paranthe

Dal papad kuchumber stuff in wheat dough, rolled and roast in ghee. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Papad, Whole wheat flour (atta)
Cuisine Sindhi
Course Breads
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Papad Ke Paranthe

  • 6 Papad
  • 2 cups Whole wheat flour (atta)
  • to deep fry Oil


  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.
  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.
  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
Carbohydrates 252.9
Protein 49.7
Fat 73.5