How to make Apple Parantha -
Apple slices stuffed between two rotis and roasted till golden and crisp.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Apples (सेब), Wheat Flour (गेहूँ का आटा)
Cuisine : Indian
Course : Breads
For more recipes related to Apple Parantha checkout Apple Khoya ka Parantha. You can also find more Breads recipes like Scones - SK Khazana Tiger Bread - SK Khazana Gobhi ke Paranthe Cheese Puri
Apple 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 : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Apple Parantha Recipe
Apples 2 medium
Wheat Flour kneaded into dough 2 cups + for dusting
Butter 2 teaspoons
Brown sugar 4 tablespoons
Cinnamon powder 1 teaspoon
Ghee 4 teaspoons
Method
Step 1
Cut apples into thin long slices and place in a bowl. Add lemon juice, mix and set aside.
Step 2
Heat a non-stick tawa.
Step 3
Divide the dough into 8 equal balls. For each parantha, dust 2 balls in dry flour and roll out into rotis.
Step 4
Place 1 roti on the work top, apply ½ tsp butter on it. Arrange the apple slices on it in a circular manner. Sprinkle 1 tbsp brown sugar and ¼ tsp cinnamon powder. Cover with the other roti and press the edges lightly to seal.
Step 5
Place it on the tawa and cook on low heat. Flip, apply ½ tsp ghee on top and flip again. Apply ½ tsp ghee on the other side too and cook, turning sides, till both sides are evenly golden and crisp.
Step 6
Place the paranthe on the work top and cut into wedges. Arrange them on a serving plate and serve.
Nutrition Info
Calories : 1633 Kcal
Carbohydrates : 292.3 gm
Protein : 38.3 gm
Fat : 34.5 gm
Other : 0
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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.
