How to make Papaya Parantha -
Begin your day with these healthy paranthas - an ideal breakfast snack
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Raw papaya (कच्चा पपीता ), Whole wheat flour (atta) (आटा)
Cuisine : Indian
Course : Breads
For more recipes related to Papaya Parantha checkout Kachche Papite ke Paranthe - SK Khazana. You can also find more Breads recipes like Moghlai Parantha Sweet Potato Puri German Loaf Burger Buns
Papaya Parantha 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 : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Papaya Parantha Recipe
Raw papaya , peeled and grated 1 medium
Whole wheat flour (atta) 250 grams
Onion , finely choppped 1 medium
Ginger , finely chopped 1 tablespoon
Green chillies , finely chopped 2-3
Salted peanuts , coarsely crushed 1/4 cup
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Sugar 1 tablespoon
Lemon juice 1 tablespoon
Salt to taste
Oil for basting
Yogurt to serve
Method
Step 1
Mix together raw papaya, whole wheat flour, onion, ginger, green chillies, salted peanuts, red chilli powder, garam masala powder, sugar, lemon juice and salt in a bowl. Add sufficient water and knead into a dough.
Step 2
Heat a non-stick tawa.
Step 3
Divide the dough into equal portions and roll out into large discs.
Step 4
Place the paranthas on the hot tawa, one at a time, and cook, basting with oil and turning sides, till evenly browned on both the sides.
Step 5
Cut each parantha into 4 pieces, arrange them on a serving platter and serve hot with yogurt.
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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.
