How to make Parantha -
For this parantha knead the flour with leftover dal, onion, green chillies and coriander leaves.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Whole Wheat Flour, Left Over Dal (बासी दाल)
Cuisine : Punjabi
Course : Breads
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For more recipes related to Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Soya Parantha - SK Khazana Khooba Roti - SK Khazana Sannas Burger Buns
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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Parantha Recipe
Whole Wheat Flour 2 cups
Left Over Dal as required
Onion chopped 1 medium
Green chillies chopped 2
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix atta, dal, onion, green chillies, coriander leaves in a bowl and knead into a dough.
Step 2
Divide into equal portions. Roll in dry flour and roll into rotis.
Step 3
Apply a little oil, sprinkle a little dry flour, fold into a triangle or square. Roll into paranthas.
Step 4
Heat a non sticktawa, place parantha on it. Drizzle a little oil all around and cook, turning sides, till both sides are equally done. Serve hot.
Nutrition Info
Calories : 1073 kcal Kcal
Carbohydrates : 219.3 gm gm
Protein : 37.5 gm gm
Fat : 5.2 gm 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.
