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Suran Ke Paranthe
Main ingredients | Yam (suran), Whole wheat flour dough, Cumin seeds, Green chillies, Onion, Turmeric powder, Red chilli powder, Cumin powder, Chaat masala, Garam masala powder, Fresh mint leaves, Fresh coriander leaves, Ghee |
Cuisine | Indian |
Course | Breads |
Prep time | 25-30 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- 300 grams yam (suran), peeled, boiled and mashed
- Readymade whole wheat flour dough as required
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- 2 green chillies, chopped
- 1 medium onion, chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- ¼ teaspoon chaat masala
- A pinch of garam masala powder
- Salt to taste
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh coriander leaves
- Whole wheat flour for dusting
- Ghee for cooking
- Yogurt for serving
Method
- Heat oil in a shallow non-stick pan, add cumin seeds and once they start to change colour, add green chillies and onion, mx and sauté till translucent.
- Add turmeric powder, red chilli powder, cumin powder, chaat masala, garam masala powder and salt and mix well. Take the pan off the heat and allow to cool slightly.
- Take boiled yam in a bowl. Add cooked onion mixture, mint leaves, coriander leaves and mix well.
- Divide the dough into equal portions.
- Dust some whole wheat flour on the worktop, take each portion of the dough and make cavity in the centre. Stuff a portion of yam mixture, bring the edges together and seal properly. Dust some more flour and roll into thick discs.
- Heat a non-stick tawa. Place one parantha at a time on it and cook for 1 minute on medium heat or till the underside is golden. Flip and cook on other side for 1 minute more.
- Drizzle some ghee, increase the heat and cook for 30 seconds on each side.
- Place each parantha a separate plate and serve hot with yogurt.
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