How to make Parantha -

Triangular shaped whole wheat flour parantha can be had with any curry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Salt (नमक)

Cuisine : Indian

Course : Breads

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For more recipes related to Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Bakarkhani Makki di Roti - SK Khazana Soya bean parantha Methi Thepla-SK Khazana

Parantha

Parantha Recipe Card

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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 : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Parantha Recipe

  • Whole wheat flour (atta) 2 cups

  • Salt to taste

  • Carom seeds (ajwain) 1 tablespoon

  • Oil 1 teaspoons + for cooking

Method

Step 1

Combine wheat flour, salt, carom seeds and 1 teaspoon oil in a parat. Mix well and knead into a soft dough using water, at intervals. Apply little oil on the dough, cover with a bowl and set aside to rest for 15-20 minutes.

Step 2

Divide dough into equal portions shaped into balls. Roll out balls into large discs dusting with little flour. Apply little oil on it and fold the disc into a triangle and roll out again dusting with little flour. These are paranthas.

Step 3

Heat a non-stick tawa. Place a parantha on it and cook till small bubbles appear on the surface. Flip, drizzle little oil on the parantha, smear and cook till golden on other side. Flip again, smear some more oil and cook till golden.

Step 4

Crush the parantha a little and serve hot.

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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.