How to make Kacche Papite Ka Parantha -
Stufiimg of kachha papaya in roti.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) , Raw papaya
Cuisine : Punjabi
Course : Breads
For more recipes related to Kacche Papite Ka Parantha checkout Puri, Aloo Parantha. You can also find more Breads recipes like Leftover Sabzi Parantha - SK Khazana Masala Puri Methi Parantha Chur Chur Parantha
Kacche Papite Ka Parantha Recipe Card
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 : 51-60 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kacche Papite Ka Parantha Recipe
Whole wheat flour (atta) 2 cups
Raw papaya 1 medium
Oil to shallow fry
Salt to taste
Green chilli chopped 2
Fresh coriander leaves 1/2 kilogram
Red chilli powder 1 teaspoon
Cumin seeds 1/2 teaspoon
Dry mango powder (amchur) 1 teaspoon
Garam masala powder 1 teaspoon
Method
Step 1
Peel papaya.Cut into half, remove seeds if any, scrape inside and grate.
Step 2
If excess moisture is there, squeeze with hands and use this water for making the dough.
Step 3
Make a dough with atta, little oil, water (or moisture from papaya) and salt.
Step 4
Cover and let it rest for fifteen minutes.
Step 5
Divide into six equal portions and make balls.Add chopped green chillies, chopped coriander leaves, red chilli powder, cumin seeds, amchur, garam masala powder and salt to the grated papaya and mix well.
Step 6
Take a ball of dough, roll out into a small round around six inches in diameter, apply a little oil, put two tablespoons full of papaya mixture.
Step 7
Bring the edges together and seal.Roll again into a thin parantha of eight inches diameter.
Step 8
Heat a tawa and roast the parantha on both sides, applying a little pure ghee/oil, till light golden brown.Serve hot.
Nutrition Info
Calories : 1666 Kcal
Carbohydrates : 261.1 gm
Protein : 55.6 gm
Fat : 44.5 gm
Other : Iron- 27.1mg
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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.
