Parantha Churi A wonderful way to use up leftover paranthe. Even the children will love them. Quick and easy to make they taste to great that you will probably make extra paranthe each time so that the leftover ones can be had the next day in this manner. By Sanjeev Kapoor 04 Jun 2024 | Updated On 05 Jun 2024 09:59 IST in Recipes Snack New Update Parantha Churi Main ingredients Leftover paranthe, Ghee, Cumin seeds, Black peppercorns, Red chilli powder, Asafoetida, Sugar, Fresh coriander leaves Cuisine Indian Course Snack Prep time 5-10 minutes Cook time 10-15 minutes Serve 4 Taste Savoury Level of cooking Easy Others Vegetarian Ingredients 8-10 leftover paranthe 4 tablespoons ghee 2 teaspoons cumin seeds Crushed black peppercorns to taste 1 teaspoon red chilli powder ¼ teaspoon asafoetida (hing) 4 teaspoons sugar 3 tablespoons chopped fresh coriander leaves + for garnish Method Heat a non-stick tawa. Place each parantha on it and cook on a low heat till crisp. Take it off the heat and place them on a platter and allow to cool slightly. Coarsely crush the crisp paranthe directly into a parat. Heat ghee in a pan. Add cumin seeds and let them change colour. Add crushed black peppercorns, red chilli powder, asafoetida and mix well. Add the crushed paranthe and sugar and mix till well combined. Add salt and toss. Add coriander leaves, mix and take the pan off the heat. Transfer onto serving plates and serve hot garnished with coriander leaves. #Asafoetida #Black peppercorns #Cumin seeds #Fresh coriander leaves #Ghee #Red chilli powder #Sugar #Leftover paranthe Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article