How to make Maggi Parantha - SK Khazana -

These paranthe are stuffed with masaledar noodles

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour, Maggi noodles

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Maggi Parantha - SK Khazana checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Manglorean Patra Lemon Star Cookies Bihari Kabab Mushroom And Corn Toast

Maggi Parantha - SK Khazana

Maggi 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 : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Maggi Parantha - SK Khazana Recipe

  • Whole wheat flour (dough made) 1 1/2 cups

  • Maggi noodles 1 packet

  • Butter 1 teaspoon

  • Green chillies chopped 2

  • Onion small, chopped 1

  • Tomato small, chopped 1

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Coriander leaves freshly chopped 2 tablespoons

  • Processed cheese grated 2 tablespoons

  • Whole wheat flour for dusting

  • Ghee for drizzling

  • Yogurt to serve


Step 1

Heat butter in a non-stick pan, add green chillies and onion and sauté till translucent. Add tomato and sauté well.

Step 2

Add salt, mix well and sauté till the mixture is pulpy. Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well.

Step 3

Add ¼ cup water and mix well. Add coriander leaves and mix well. Add 1½ cups water and let the mixture come to a boil.

Step 4

Add the taste maker and mix well. Crush and add the noodles and cook till the noodles are done and the water absorbed.

Step 5

Transfer the noodles into a bowl and add grated cheese, mix well and set aside to cool.

Step 6

Divide the dough into 4 equal portions and shape them into balls and flatten them slightly. Dust the worktop with some dry flour, place a ball on it and roll into a small roti. Place some noodles in the centre of the roti, gather the edges and press them together to seal. Roll it out into a parantha. Similarly make more paranthas with the remaining dough balls and noodles.

Step 7

Heat a non-stick tawa, place a parantha on it and cook on both sides for 1 minute each. Apply ghee on both sides and cook till evenly golden brown on both sides.

Step 8

Transfer the paranthe on a serving plate and serve hot with yogurt.

website of the year 2013
website of the year 2014
website of the year 2016
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.