Parantha Churi

A wonderful way to use up leftover paranthe. Even the children will love them. Quick and easy to make they taste to great that you will probably make extra paranthe each time so that the leftover ones can be had the next day in this manner.

By Sanjeev Kapoor
New Update
Parantha Churi - YT.JPG

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


  • 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



  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.