How to make Sev Parantha - SK Khazana -

An unusual stuffing made with sev makes these paranthe as delicious as any other stuffed paratha

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mota sev, Whole wheat flour (atta) dough (गूंदा हुआ आटा)

Cuisine : Indian, Fusion

Course : Breads

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You can also find more Breads recipes like PUMPKIN BREAD Vegetable Thepla Anokhi Missi Roti Baby Bajra Roti

Sev Parantha - SK Khazana

Sev Parantha - SK Khazana Recipe Card

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Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sev Parantha - SK Khazana Recipe

  • Mota sev 2 cups

  • Whole wheat flour (atta) dough 2 cups

  • Onion finely chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 1/2 teaspoons

  • Dried mango powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Salt to taste

  • Carom seeds (ajwain) 1 1/2 teaspoon

  • Green chillies chopped 3-4

  • Fresh coriander leaves chopped 4 tablespoons

  • Ghee as required

  • Sev kachumber to serve

  • Yogurt to serve

Method

Step 1

Take mota sev in a bowl, add onion, red chilli powder, coriander powder, dried mango powder, cumin powder, salt, carom seeds, green chillies and coriander leaves and mix well.

Step 2

Divide the dough into equal portions and shape them into balls. Dust each ball with flour and roll out into small discs. Apply a little ghee evenly, place some sev mixture in the centre of each disc, bring the edges together and press to seal. . Roll each stuff ball in flour and roll it into paratha.

Step 3

Heat a non-stick tawa, place one paratha at a time on it, and cook for a minute. Flip and apply some ghee on it. Flip again and apply ghee on the other side too and cook, turning sides till the parantha is evenly cooked and golden.

Step 4

Place the paranthe on a serving plate and serve hot with sev kachumber and yogurt.

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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.