How to make Papaya Parantha -

Begin your day with these healthy paranthas - an ideal breakfast snack

Sanjeev Kapoor

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

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


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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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 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.