Tamatar Pyaaz ka Parantha -SK Khazana Spicy tomato and onion mixture kneaded with whole wheat flour, rolled into lachcha parantha and cooked This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 13 Jun 2020 in Recipes Course New Update Advertisment Main Ingredients Tomato, Onion Cuisine Indian Course Snacks and Starters Prep Time 31-40 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Tamatar Pyaaz ka Parantha -SK Khazana 1 Tomato medium, finely chopped 1 Onion medium, finely chopped 1 cup + fo Whole wheat flour 1 tablespoon Oil 1 teaspoon Cumin seeds 2-3 Green chillies chopped Salt to taste 1/2 teaspoon Carom seeds 3/4 teaspoon Dried mango powder 1 teaspoon Red chilli powder 1/4 teaspoon Garam masala powder 1/2 teaspoon Cumin powder 3/4 teaspoon Coriander powder A pinch of turmeric powder 1 1/2 teaspoons Dried fenugrrek leaves 1/2 teaspo Ghee Raita to serve Method 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. 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. 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. 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. 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. 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. Crush each parantha and place in a serving basket, drizzle a little ghee on top and serve hot with raita and salad. #Coriander powder #Cumin powder #Cumin seeds #Dried mango powder #Garam masala powder #Ghee #Green chillies #Oil #Onion #Red chilli powder #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article