How to make Papaya Parantha -
A parantha with a difference - served with a chutney
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Papaya (पपीता), Wholewheat Flour
Cuisine : Uttar Pradesh
Course : Breads
For more recipes related to Papaya Parantha checkout Kachche Papite ke Paranthe - SK Khazana. You can also find more Breads recipes like Hariyali Parantha Banana Chapati Blueberry Rolls Bikaneri Parantha
Papaya Parantha Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Papaya Parantha Recipe
Papaya 125 grams
Wholewheat Flour 1 inch piece
Green chilli 2
Whole wheat flour (atta) 2 cups
Cumin powder 1 teaspoon
Dry mango powder (amchur) 2 teaspoons
Salt to taste
Butter 20 grams
Method
Step 1
Take flour in a bowl, make a well in the centre, add all the ingredients except butter and mix. Add half a cup of water and knead a semi-stiff dough. Cover and set aside for fifteen minutes.
Step 2
Wash, peel, remove seeds and grate papaya. Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies.
Step 3
Take flour in a bowl, make a well in the centre, add all the ingredients except butter and mix. Add half a cup of water and knead a semi-stiff dough. Cover and set aside for fifteen minutes
Step 4
Divide dough into eight portions, flatten each portion and roll gently into a six-inch diameter parantha. 4.Heat a griddle and cook both sides of the parantha, smearing it with butter.
Step 5
Cook all the paranthas in a similar manner and serve with chutney of your choice.
Most Visited Recipes
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.
