How to make Tamatar Pyaaz ka Parantha -SK Khazana -

Spicy tomato and onion mixture kneaded with whole wheat flour, rolled into lachcha parantha and cooked

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomato (टमाटर), Onion (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

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Tamatar Pyaaz ka Parantha -SK Khazana

Tamatar Pyaaz ka Parantha -SK Khazana Recipe Card

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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tamatar Pyaaz ka Parantha -SK Khazana Recipe

  • Tomato medium, finely chopped 1

  • Onion medium, finely chopped 1

  • Whole wheat flour 1 cup + fo

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green chillies chopped 2-3

  • Salt to taste

  • Carom seeds 1/2 teaspoon

  • Dried mango powder 3/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 3/4 teaspoon

  • A pinch of turmeric powder

  • Dried fenugrrek leaves 1 1/2 teaspoons

  • Ghee 1/2 teaspo

  • Raita to serve

Method

Step 1

Heat oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add green chillies, onion and tomato mix and sauté for 2 minutes.

Step 2

Add salt, carom seeds, dried mango powder, red chilli powder, garam masala powder, cumin powder, coriander powder and a pinch of turmeric powder, mix well and saute till the mixture is pulpy.

Step 3

Crush dried fenugreek leaves between your palms, add to the mixture and mix well. Cook for 1 minute and take the pan off the heat.

Step 4

Transfer the mixture into a large bowl and cool.Add whole wheat flour, and ghee, mix well and add sufficient water. Knead into soft dough and rest it for 15-20 minutes.

Step 5

Divide the dough into 4 equal portions and roll them into balls. Flatten each ball slightly and roll out into a roti. Spread a little ghee on each roti and sprinkle a little flour, make pleats starting from one side towards the other. Roll it from one tapering end to the other and flatten it. Roll them into a paranthas.

Step 6

Heat a non-stick tawa, place a one parantha on it. Roast for 1 minute and flip and roast for 1 minute. Apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Cook the remaining paranthe similarly.

Step 7

Crush each parantha and place in a serving basket, drizzle a little ghee on top and serve hot with raita and salad.

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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.