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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
- 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.
- Coarsely crush the crisp paranthe directly into a parat.
- Heat ghee in a pan. Add cumin seeds and let them change colour. Add crushed black peppercorns, red chilli powder, asafoetida and mix well.
- Add the crushed paranthe and sugar and mix till well combined.
- Add salt and toss. Add coriander leaves, mix and take the pan off the heat.
- Transfer onto serving plates and serve hot garnished with coriander leaves.
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