How to make Fresh Chenna Parantha -

Fresh ingredients always make a difference to any dish – taste this parantha to prove it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (full cream) (फुल-क्रीम दूध ), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Breads

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Fresh Chenna Parantha

Fresh Chenna Parantha Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fresh Chenna Parantha Recipe

  • Milk (full cream) 1 litre

  • Whole wheat flour (atta) 1½ cups + for dusting

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Dried mango powder ½ teaspoon

  • Green chillies finely chopped 1-2

  • Chaat masala 1 teaspoon

  • Onion finely chopped 1 small

  • garlic ½ teaspoon

  • ginger ½ teaspoon

  • Desi ghee for cooking

Method

Step 1

Heat milk in a deep non-stick pan and bring to a boil. Add lemon juice and mix well to curdle. Strain through a muslin cloth to separate the chhena and whey. Reserve the whey.

Step 2

Place the muslin cloth with the chhena into a bowl with ice cold water. Squeeze out the water.

Step 3

Transfer the fresh chhena into a bowl and crumble. Add salt, dried mango powder, green chilli, chaat masala, onion, garlic and ginger and mix well.

Step 4

Take flour in a bowl. Add reserved whey as required and knead into a soft dough.

Step 5

Divide the dough into equal portions and shape them into balls. Flatten them, dust with flour and roll out into medium size discs.

Step 6

Place a portion of chhena mixture onto a disc, cover with another disc and pinch the sides to seal. Dust with some more flour and roll out into a parantha. Similarly make remaining paranthas.

Step 7

Heat a non-stick tawa. Place a parantha on it and roast the underside lightly. Flip and roast the other side lightly. Flip again, apply some ghee on top and cook till both sides are evenly done, pressing the sides.

Step 8

Cut into wedges and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.