How to make Apple Parantha -
Apple and cheese stuffed paranthas.
This recipe is contributed by Member dr. chitra phil.
Main Ingredients : Apples (सेब), Whole Wheat Flour
Cuisine : Punjabi
Course : Breads
For more recipes related to Apple Parantha checkout Apple Parantha, Apple Khoya ka Parantha. You can also find more Breads recipes like Herbed Bread Corn Tortillas Bazlama Capsicum Sweet Corn Parantha
Apple 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 : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Apple Parantha Recipe
Apples peeled and grated 3 medium
Whole Wheat Flour 2 cups
Oil 1 teaspoon
Fresh coriander leaves 3 tablespoons
Caraway seed (shahi jeera) powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Green chillies finely chopped 1 teaspoon
Salt to taste
Black pepper powder 1 teaspoon
Cheese grated 2 tablespoons
Ghee to shallow fry
Method
Step 1
In a bowl mix together, wheat flour, oil, coriander leaves, caraway seeds, turmeric powder, green chillies and salt.
Step 2
Add sufficient water and make a soft dough. Divide the dough into equal portions and shape into balls.In a bowl mix together apple, salt, pepper powder and grated cheese. Divide into equal portions.
Step 3
Roll out each ball into a five inch round disc. Place one portion of the stuffing and seal the edges well. Flatten to form a peda and roll out to approximately six inch diameter.Similarly make the rest of the parathas.
Step 4
Heat a tawa and shallow fry the paranthas with butter from both side till crisp and done. Serve hot.
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