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Leftover Sabzi Parantha - SK Khazana

If there is a lot of leftover sabzi, do not despair. Make delicious stuffed paranthe with it This is a Sanjeev Kapoor exclusive recipe.

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Leftover Sabzi Parantha - SK Khazana

Main Ingredients Leftover sabzi, Whole wheat flour
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Leftover Sabzi Parantha - SK Khazana

  • 2 cups Leftover sabzi
  • 1 1/2 cups Whole wheat flour kneaded into dough
  • 2 tablespo to cook Ghee
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Garlic finely chopped
  • 1/2 teaspoon Chaat masala
  • 2 tablespoons Fresh coriander leaves finely chopped
  • for dusting Whole wheat flour

Method

  1. Heat ghee in a non-stick pan. Add cumin seeds and once they start to change colour, add garlic and sauté till golden.
  2. Add leftover sabzi and mix well. Add ½ cup water and mash well.
  3. Add chaat masala and coriander leaves and mix well. Cook for 2 minutes, the pan off the heat and set aside to cool down to room temperature.
  4. Divide the dough into 4 equal portions and shape each portion into a katori. Place a portion of sabzi mixture in it, bring the edges together and seal the edges. Shape into a ball again.
  5. Dust some flour on the surface and roll out each ball into a thick disk.
  6. Heat a non-stick tawa and cook one parantha at a time, till the underside is almost done. Flip and cook the other side as well. Drizzle a little ghee and continue to cook for a few seconds more on both the sides till they turn golden.
  7. Serve hot with pickle and yogurt.
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