Nutty Parantha

Parantha with a difference This is a Sanjeev Kapoor exclusive recipe.

New Update

Ingredients list for Nutty Parantha

Sieve wheat flour and salt together. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and grind coarsely with cashewnuts. Mix atta with salt, almonds and cashewnuts. Add sufficient water to make soft dough.
Divide the dough into six to eight equal parts. Roll out each into four-inch diameter disc. Spread a little butter on each disc, sprinkle a little wheat flour and fold into four.
Roll out again on floured surface into six-inch sized parantha Place over a heated tawa. When one side is half done, turn over and fry till both sides are evenly golden brown.
Apply ghee and cook further for a moment. Serve hot topped with butter and accompanied with a glass of milk.