How to make Apple Parantha -

Apple and cheese stuffed paranthas.

Sanjeev Kapoor

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

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


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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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.