How to make Subzi Parantha -
Envelopes of spicy veggies in crispy dough.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Whole wheat flour (atta) (आटा)
Cuisine : Punjabi
Course : Breads
For more recipes related to Subzi Parantha checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Marble Bread Mixed Flour Methi Chapatti Black Gram Sattu Roti Gozleme Bread
Subzi Parantha Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 51-60 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Subzi Parantha Recipe
Refined flour (maida) 1 1/2 cups
Whole wheat flour (atta) 1 1/2 cups
Ghee 3 tablespoons
Milk a little
Onion chopped 1 small
Cauliflower + green peas + caulliflower + french beans 1 cup
Potatoes boiled and mashed 1 medium
Green chillies chopped 2
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves a few
Salt to taste
Method
Step 1
Mix the refined flour, wheat flour, salt and butter. Add enough milk to make a soft dough. Knead the dough very well and keep aside for fifteen minutes. Divide the dough into twelve equal portions and roll out into rounds with the help of a little flour. Cook each round very lightly on a tawa and keep in a folded wet napkin. To make stuffing, heat ghee and cook onion till soft.
Step 2
Add mixed vegetables, potatoes, green chillies, red chilli powder, garam masala powder, chopped coriander and salt and cook for two minutes. Remove from heat and cool. Put two tablespoons of the stuffing in the center of each semi-cooked parantha and fold like an envelope from all corners. Place on a tawa with the open edges at the bottom.
Step 3
Cook for a few minutes, turn over on the other side and cook again until crisp. Repeat with the remaining semi cooked paranthas and stuffing. Serve hot with yogurt.
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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.
