How to make Parantha Delite -
Whole wheat flour kneaded with grated beetroot, crushed peanuts and spices and rolled into paranthas.
This recipe is contributed by Member Rupa Banerjee.
Main Ingredients : Whole Wheat Flour, Beetroot (चुकन्दर )
Cuisine : Punjabi
Course : Breads
For more recipes related to Parantha Delite checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Aloo Luchi Palak Phulka Coconut Roti Bacon Breadsticks
Parantha Delite Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Parantha Delite Recipe
Whole Wheat Flour 1 cup for
Beetroot grated 1
Crushed roasted peanuts 1 tablespoon
Onion finely chopped 2 medium
Fresh coriander leaves chopped 1 & 1/2
Lemon juice 1 tablespoon
Green chillies finely chopped 2
Salt to taste
Onion seeds (kalonji) 1 teaspoon
Ghee 2 tablespoons
Method
Step 1
Mix whole wheat flour, beetroot, peanuts, onions, coriander leaves, lemon juice, green chillies, salt and onion seeds.
Step 2
Add sufficient water to knead to soft dough.Divide into equal portions and roll into balls.
Step 3
Roll into triangular paranthas dusting flour.
Step 4
Heat a non stick pan. Place the parantha and cook on both sides till light brown.
Step 5
Drizzle ghee and cook till fully done. Serve hot with tomato ketchup.
Most Visited Recipes
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.
