Parantha Churi

 

Main ingredients	Leftover paranthe, Ghee, Cumin seeds, Black peppercorns, Red chilli powder, Asafoetida, Sugar, Fresh coriander leaves
Cuisine	Indian
Course	Snack
Prep time	5-10 minutes
Cook time	10-15 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Vegetarian

Ingredients

• 8-10 leftover paranthe
• 4 tablespoons ghee
• 2 teaspoons cumin seeds
• Crushed black peppercorns to taste
• 1 teaspoon red chilli powder
• ¼ teaspoon asafoetida (hing)
• 4 teaspoons sugar
• 3 tablespoons chopped fresh coriander leaves + for garnish

 

Method

1. Heat a non-stick tawa. Place each parantha on it and cook on a low heat till crisp. Take it off the heat and place them on a platter and allow to cool slightly. 
2. Coarsely crush the crisp paranthe directly into a parat.
3. Heat ghee in a pan. Add cumin seeds and let them change colour. Add crushed black peppercorns, red chilli powder, asafoetida and mix well. 
4. Add the crushed paranthe and sugar and mix till well combined.
5. Add salt and toss. Add coriander leaves, mix and take the pan off the heat.
6. Transfer onto serving plates and serve hot garnished with coriander leaves.