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Masaledaar Parantha

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The name says it all – you can eat this parantha by itelf.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Masaledaar Parantha

Main Ingredients

Wheat flour, Gram flour (besan)

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Ingredients

  • Wheat flour
    3+ for dusting
  • Gram flour (besan)
    1 cup
  • Red chilli powder
    1/2 teaspoon
  • Coriander powder
    1 teaspoon
  • Garam masala powder
    1/2 teaspoon
  • Dried mango powder
    1/2 teaspoon
  • Turmeric powder
    a pinch
  • Salt
    to taste
  • Green chillies finely chopped
    2-3
  • Ghee
    as required
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Cumin seeds
    1/2 teaspoon

Method

Step 1


Mix together wheat flour and gram flour in a bowl. Add red chilli powder, coriander powder, garam masala powder, dried mango powder, turmeric powder and salt. Add sufficient water and knead into dough.

Step 2


Heat a non stick tawa. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll into a roti.

Step 3


Apply ½ tsp ghee over the roti, sprinkle some chopped green chilles, a pinch of carom seeds, a pinch of cumin seeds, some red chilli powder, some dried mango powder and some dry flour.

Step 4


Fold each roti into half. Apply ½ tsp ghee and sprinkle some dry flour. Fold once again to form a triangle. Dust with a little dry flour and roll out into a parantha.

Step 5


Place each parantha on the hot tawa and cook, turning sides. Apply a little ghee on both sides and cook till evenly golden.

Step 6


Transfer onto a serving plate and serve hot.

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