How to make Aam Papad Parantha -

Aam papad stuffed paranthas.

Sanjeev Kapoor

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

Main Ingredients : Aam papad (आम पापड़), Wheat Flour (गेहूँ का आटा)

Cuisine : Punjabi

Course : Breads

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Aam Papad Parantha

Aam Papad Parantha 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 : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Aam Papad Parantha Recipe

  • Aam papad thin slices 12

  • Wheat Flour 3 cups

  • Carom seeds (ajwain) ½ teaspoon

  • Mango pulp 1 cup

  • Oil ½ teaspoon

  • Ghee 6 teaspoon

  • Shrikhand 16 tablespoon


Step 1

Mix together wheat flour, carom seeds, salt and mango pulp in a bowl. Add sufficient water and knead into dough. Apply oil to the dough, cover with a damp muslin cloth and set aside.

Step 2

Heat a non-stick tawa.

Step 3

Divide the dough into 4 equal portions and shape them into balls. Roll each ball in dry flour and roll into roti. Spread ½ tsp ghee on each roti and place a slice of aam papad. Fold one side of the roti over it. Place another slice of aam papad on it and fold the opposite side of the roti over it and place a 3rd slice of aam papad. Fold the remaining 2 sides over to make a square.

Step 4

Dust each stuffed square in dry flour and roll further into small square paranthas.

Step 5

Place each parantha on the hot tawa and cook for ½ minute. Flip, apply ½ tsp ghee and flip again. Apply ½ tsp ghee on the other side too and cook, turning sides, till evenly golden on both sides.

Step 6

Cut each parantha into 4 small squares and place them on a serving plate. Top each piece with 1 tbsp shrikhand and serve.

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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.