How to make Leftover Sabzi Parantha - SK Khazana -

If there is a lot of leftover sabzi, do not despair. Make delicious stuffed paranthe with it

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Leftover sabzi, Whole wheat flour

Cuisine : Indian

Course : Breads

Leftover Sabzi Parantha - SK Khazana

Leftover Sabzi Parantha - 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 : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Leftover Sabzi Parantha - SK Khazana Recipe

  • Leftover sabzi 2 cups

  • Whole wheat flour kneaded into dough 1 1/2 cups

  • Ghee 2 tablespo to cook

  • Cumin seeds 1 teaspoon

  • Garlic finely chopped 2 tablespoons

  • Chaat masala 1/2 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Whole wheat flour for dusting


Step 1

Heat ghee in a non-stick pan. Add cumin seeds and once they start to change colour, add garlic and sauté till golden.

Step 2

Add leftover sabzi and mix well. Add ½ cup water and mash well.

Step 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.

Step 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.

Step 5

Dust some flour on the surface and roll out each ball into a thick disk.

Step 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.

Step 7

Serve hot with pickle and 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.