How to make Reshmi Parantha -

A sweet parantha - from the city of mughals.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) ,

Cuisine : Indian

Course : Breads

For more recipes related to Reshmi Parantha checkout Garlic Naan. You can also find more Breads recipes like BAJRA MOOLI ROTI- SK Khazana Dal Puri - SK Khazana Paneer Beetroot Parantha Brun Pav - SK Khazana

Reshmi Parantha

Reshmi Parantha Recipe Card


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 : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Reshmi Parantha Recipe

  • Refined flour (maida) 2 cups

  • Baking powder 1/2 teaspoon

  • Banana 1/2

  • Egg white 1

  • Milk 1/2 cup

  • Sugar 4 tablespoon

  • Salt to taste

  • Green cardamom powder 1/2 teaspoon

  • Ghee 2 teaspoon


Step 1

Sieve maida with baking powder and make a well in the center. Peel and puree banana and keep it aside.

Step 2

Mix egg white with milk, sugar, salt, banana puree and cardamom powder and add it to sieved maida.

Step 3

Knead it well to make a soft dough and allow it to rest for half an hour.

Step 4

Divide dough into sixteen portions and roll into pedas and flatten them.

Step 5

Take each peda and flatten it in your palm and then toss it on your fingertips like you do for roomali roti to a twelve inch diameter roti.

Step 6

Fold it into half and then fold again to make a square and roast it on a hot griddle smearing ghee till brown specks appear on the surface.

Step 7

Turn and repeat the process to cook the other side of the parantha.

Step 8

Serve hot immediately.

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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 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.