Subzi Parantha

Envelopes of spicy veggies in crispy dough. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Refined flour (maida), Whole wheat flour (atta)
Cuisine Punjabi
Course Breads
Prep Time 51-60 minutes
Cook time 1.30-2 hour
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Subzi Parantha

  • 1 1/2 cups Refined flour (maida)
  • 1 1/2 cups Whole wheat flour (atta)
  • 3 tablespoons Ghee
  • Milk a little
  • 1 small Onion chopped
  • 1 cup Cauliflower + green peas + caulliflower + french beans
  • 1 medium Potatoes boiled and mashed
  • 2 Green chillies chopped
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • a few Fresh coriander leaves
  • to taste Salt


  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.
  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.
  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.

Nutrition Info

Calories 1965
Carbohydrates 324.6
Protein 52.2
Fat 51