How to make Papaya Parantha -

A parantha with a difference - served with a chutney

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Papaya (पपीता), Wholewheat Flour

Cuisine : Uttar Pradesh

Course : Breads

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Papaya Parantha

Papaya Parantha Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Papaya Parantha Recipe

  • Papaya 125 grams

  • Wholewheat Flour 1 inch piece

  • Green chilli 2

  • Whole wheat flour (atta) 2 cups

  • Cumin powder 1 teaspoon

  • Dry mango powder (amchur) 2 teaspoons

  • Salt to taste

  • Butter 20 grams

Method

Step 1

Take flour in a bowl, make a well in the centre, add all the ingredients except butter and mix. Add half a cup of water and knead a semi-stiff dough. Cover and set aside for fifteen minutes.

Step 2

Wash, peel, remove seeds and grate papaya. Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies.

Step 3

Take flour in a bowl, make a well in the centre, add all the ingredients except butter and mix. Add half a cup of water and knead a semi-stiff dough. Cover and set aside for fifteen minutes

Step 4

Divide dough into eight portions, flatten each portion and roll gently into a six-inch diameter parantha. 4.Heat a griddle and cook both sides of the parantha, smearing it with butter.

Step 5

Cook all the paranthas in a similar manner and serve with chutney of your choice.

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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 www.sanjeevkapoor.com 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.