How to make Kachche Papite ke Paranthe - SK Khazana -

Spicy raw papaya stuffed paratha – an absolute delight to eat

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw papaya (कच्चा पपीता ), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

For more recipes related to Kachche Papite ke Paranthe - SK Khazana checkout Papaya Parantha. You can also find more Breads recipes like Jain Pav Porotha Basic Pizza Bread Bread Rolls-SK KHazana

Kachche Papite ke Paranthe - SK Khazana

Kachche Papite ke Paranthe - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kachche Papite ke Paranthe - SK Khazana Recipe

  • Raw papaya peeled and grated 1 small

  • Whole wheat flour (atta) 1 1/2 cups + for dusting

  • Salt to taste

  • Oil 3 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 2 teaspoons

  • Green chillies finely chopped 2-3

  • Fresh coriander leaves chopped 2 tablespoons

  • Ghee for drizzling

  • Yogurt to serve


Step 1

Take grated papaya in a bowl, add salt, mix well and set aside for 10-15 minutes.

Step 2

Take whole wheat flour in a mixing bowl, add salt, 2 tbsps oil and sufficient water and knead into soft dough. Drizzle remaining oil and knead again. Cover with a damp cloth and rest for 15-20 minutes.

Step 3

Spread a muslin cloth over another bowl and put the papaya in it, gather the edges of the cloth together and squeeze to remove excess water. Transfer the papaya into another bowl.

Step 4

Add red chilli powder, turmeric powder, dried mango powder, green chillies, coriander leaves and a little salt and mix well.

Step 5

Divide the dough into 4 equal portions and shape them into balls. Dust the worktop with a little dry flour, keep each dough ball on it and flatten it slightly. Shape it into a katori with your fingers, place some papaya mixture in it, bring the edges together and pinch to seal.

Step 6

Heat a non-stick tawa.

Step 7

Dust some flour on the worktop and roll out each stuffed dough ball into a paratha.

Step 8

Place one paratha at a time on the hot tawa and cook for 1 minute. Flip, drizzle some ghee on top and spread it evenly. Flip again and drizzle some ghee on the other side too and spread it evenly. Cook, turning sides, till both sides are equally cooked with golden specs.

Step 9

Place the paranthas on serving plates and serve hot with yogurt.

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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 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.