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Parantha

Pudina Laccha Parantha

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Pudina Laccha Parantha
Ditch your rice or chapati for lunch today, instead try making these yummy Pudina Laccha Paranthas. Laccha Parantha is one of the most popular parantha in North India, and the reason in evident as soon as you set sight on it! This layered parantha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt in the mouth texture. Give it a go!!
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Cook Time
25 min
Total Time
35 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. Whole wheat flour - 2 cups
  2. Ghee - 2 Tbsp
  3. Carom Seeds (Azwain) - 1/4 Tsp
  4. Salt to taste
  5. Fresh mint leaves - 1/2 cup, chopped
  6. Dry mint leaves - 3 Tbsp
  7. Cumin Powder - 1 Tsp
  8. Ghee for cooking
Instructions
  1. Combine the whole wheat flour, chopped fresh mint leaves, Carom seeds, 2 Tbsp ghee and salt. Mix well and knead into a soft dough using enough lukewarm water. Keep it aside for 10 minutes.
  2. In a small bowl mix dry mint leaves, cumin powder, salt and keep it aside.
  3. Role a portion of the dough into a 8" diameter circle using a little whole wheat flour for rolling.
  4. Spread 1 Tsp of ghee evenly over it. Sprinkle 1 Tsp of dry mint leaves mixture evenly over it and spread it lightly. Now sprinkle some whole wheat flour over it.
  5. Fold from one end to the other to make pleats like a fan, while gently pressing them in between.
  6. Roll it over again from one end to the other end to form Swiss roll and seal the open end tightly at the bottom in the center.
  7. Turn over the roll so that the sealed side faces upwards and again gently roll into a 6" diameter circle using a little whole wheat flour for rolling.
  8. Heat a non-stick tawa (griddle) and cook the parantha, using a little ghee till golden brown spots appear on both the sides.
  9. Remove on a plate and press it gently from the sides towards the center to make the layers more visible in the parantha.
  10. Repeat same steps to make 5 more parantha. Server immediately with butter, raita or any curry of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/

Peas parantha

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Peas parantha
Serves 4
Parantha are sustaining & wholesome. Paranthas served for breakfast with curds are the staple food for most North Indians. Peas parantha are filled with goodness of green peas, coriander, ginger & aromatic spices. Make these delicious paranthas for your family or guests and watch them disappear in a jiffy!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients for the dough
  1. Whole wheat flour – 1 1/2 cups
  2. Warm Water – ½ cup + 2 Tbsp
  3. Ghee/Oil - 2 Tsp
  4. Wheat flour for dusting
  5. Ghee/oil for pan frying the paranthas
Ingredients for the stuffing
  1. Green peas – 1 ½ cup (fresh or frozen)
  2. Green chili – 2
  3. Ginger – 1 inch piece
  4. Coriander – 2 Tbsp
  5. Salt as per taste
  6. Ghee – 1 Tbsp
  7. Cumin seeds – ½ Tsp
  8. Garam masala – ½ Tsp
Instructions
  1. If you are using frozen peas,defrost and rinse them well.
  2. Add green peas to a food processor and add in ginger, coriander, green chilies & salt. Blend it into a course paste.
  3. In a skillet, heat ghee on a medium heat. Add cumin seeds, allow them to splutter.
  4. Add in Green peas mixture. Incorporate well and cook it for just 2 minutes. Add garam masala & mix well.
  5. Remove from heat and allow the mixture to cool completely.
  6. Meanwhile work on making the dough.
  7. In a large bowl, put flour. Slowly add water and knead to form a dough. Add oil & incorporate it into the dough well to make it a soft. Keep it aside for 20 minutes.
  8. Start heating the tawa before starting the roll the paranthas.
  9. Divide the green peas mixture & a dough into equal parts. (approx. 8-9). Roll each ball in your palms and press into a flat circle.
  10. Dip a flattened ball into the dry flour and coat it on all sides.
  11. Using a rolling pin, roll our each ball into a flat disk ( approx. 4” in diameter). Place a green peas mixture ball into the center of the disc.
  12. Lift the sides & bring them to the center, covering the stuffing ball.Pinch & twist off the excess.
  13. Once again, press & flatten the ball & dip in the dry flour and coat flour on all sides. Roll once again very gently using dry flour in between.
  14. Place the rolled parantha on the tawa. And cook until bubbles start to appear.
  15. Start to roll the next parantha while one is cooking to get a process in place. This is a great time saver.
  16. Once bubbles appear, flip the parantha over. Smear the parantha with little ghee/oil and flip over.
  17. With a spatula press the parantha a little and smear the ghee/oil on other side as well.
  18. Once you see golden spots on the parantha, flip over again, press a bit again till cooked.
  19. Serve hot with yogurt or any pickle/chutney of your choice or keep the paranthas in a covered or insulated container & repeat process for remaining paranthas.
Notes
  1. When rolling the parantha, always try to use minimal dry flour to prevent too much oil from soaking into the paranthas.
  2. Paranthas freeze very well. Just cook them without any ghee/oil and freeze (placing wax paper in between each parantha. When ready to use, defrost and re-heat the parantha using ghee/oil to freshen up the taste.
Hungry soul by Abha https://hungrysoulbyabha.com/

Arbi Parantha

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Arbi Parantha
Serves 3
Have you ever tried unique Arbi Parantha? If not, then definitely give it a try, you will be amazed that how delicious these paranthas are. These are one of the yummiest paranthas I ever had. Crunchy outside and soft inside. Make these yummy hot paranthas for your guests or family and watch these paranthas disappear in a jiffy!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. Whole wheat flour - 1 cup
  2. Besan - 1/2 cup
  3. Arbi (colocasia) - 7-8 (boiled and grated)
  4. Carom seeds (ajwain) - 1/2 Tsp
  5. Cumin seeds - 1/2 Tsp
  6. Green chilies - 2, finely chopped
  7. Coriander leaves - 2 Tbsp, chopped
  8. Ginger - 1 inch piece, grated
  9. Asafoetida - a pinch
  10. Red chili powder - 1/4 Tsp
  11. Salt to taste
  12. Ghee to shallow fry the paranthas
  13. Water to knead the dough - 1/4 cup
Instructions
  1. Take very good quality and clean arbi.
  2. Before boiling arbi, wash them thoroughly with water. Put arbi in pressure cooker and add water into it.
  3. Boil the arbi till one whistle, simmer and cook for 2-3 more minutes and switch off the flame. Allow the steam to escape and open the lid.
  4. Let them cool down a bit. Peel the arbi and grate it.
  5. Take a bowl, add whole wheat flour, besan, grated arbi, carom seeds, cumin seeds, red chili powder, asafoetida, green chilies, grated ginger, salt to taste and coriander leaves. Mix well and knead into a soft dough using water. (if the dough is sticky, you can apply little oil in your palms and then knead it). Keep aside for 15 minutes.
  6. Take a small portion from the dough and roll it into triangle shape or any other shape of your choice using a rolling pin and some dry whole wheat flour.
  7. Heat a tawa and cook the parantha from both the sides using ghee until brown spots appear.
  8. Serve hot with yogurt or pickle.
Hungry soul by Abha https://hungrysoulbyabha.com/

Broccoli & Onion parantha

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Broccoli & Onion parantha
Serves 3
Crisp & tasty paranthas that none can refuse, the stuffed Broccoli & Onion paranthas is a wonderful way of preparing healthy Broccoli. Whole wheat flour & a liberal amount of Broccoli make this a nutritious dish, while aromatic herbs like coriander & mint along with green chilies give these paranthas a naturally strong aroma that kindles one's appetite. Serve these paranthas any time of the day with yogurt or pickle of your choice.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the dough
  1. Whole wheat flour - 1 1/2 cup
  2. Ghee - 1 Tbsp
  3. Salt - to taste
  4. Water/ Milk to knead the dough
For the stuffing
  1. Broccoli - 1 cup (grated)
  2. Onions - 1 (medium chopped)
  3. Green chilies- 2 (chopped)
  4. Fresh mint - 2 Tbsp - (chopped)
  5. Coriander leaves - 1 Tbsp (chopped)
  6. Salt to taste
  7. Red chilli powder - 1/2 Tsp
  8. Carom seeds- 1/2 Tsp
Other ingredients
  1. Whole wheat flour - for rolling
  2. Ghee - for greasing & cooking
Method for the dough
  1. Combine the whole wheat flour, ghee and salt in a bowl & mix well.
  2. Add the water or milk gradually and knead into a stiff dough.
  3. Cover & keep aside for 15 minutes.
Method for the Broccoli stuffing
  1. Heat the ghee or oil in a broad non-stick pan, add the onions, saute for few seconds, add broccoli, green chilies, salt, red chilly powder, ajwain. Mix well & cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  2. Add the coriander, mint & cook for 2 minutes on a medium flame while stirring occasionally.
  3. Divide the stuffing into 6 equal portions and keep aside.
How to proceed
  1. Divide the dough into 6 equal portions and roll 1 portion into 150 mm. (6") diameter thin circle using a little whole wheat flour for rolling.
  2. Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
  3. Flatten the stuffed ball and dip it into the dry flour on both sides.
  4. Using the rolling pin, roll out the stuffed ball into a tortilla shaped disk. The parantha should not be too thin.
  5. Place the rolled parantha on a heated skillet and cook until bubbles start to appear or color changes.
  6. Start to roll the next parantha while one is cooking to get a process in place.
  7. Once bubbles appear, flip the parantha over & lightly smear with ghee.
  8. Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with ghee.
  9. Keep flipping & cooking the parantha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
  10. Keep the parantha in a covered or insulated container and repeat process for remaining paranthas.
  11. Serve hot with pickle or yogurt.
Hungry soul by Abha https://hungrysoulbyabha.com/

Pizza Parantha

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Pizza Parantha
Serves 2
Stuffed paranthas are so versatile, because you can stuff anything inside a parantha. It simply tastes good. This is the perfect dish to pack in your kid's lunch box. Give it a go and let me know how it turned out for you.
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Prep Time
25 min
Cook Time
7 min
Total Time
32 min
Prep Time
25 min
Cook Time
7 min
Total Time
32 min
For Dough
  1. Whole Wheat flour - 2 cups + extra for dusting
  2. Salt - 1 Tsp
  3. Water - as needed
  4. Oil/Ghee - for frying
For Filling
  1. Red Bell Peppers - 3 Tbsp, finely chopped
  2. Green Bell Peppers - 3 Tbsp, finely chopped
  3. Salt - To taste
  4. Cheese - 1/2 Cup grated (I used Mozzarella)
  5. Onion - 2 Tbsp, finely chopped
  6. Italian herbs - 1/2 Tsp
  7. Red Chili flakes - 1/4 Tsp
  8. Olives - 2 Tbsp chopped
  9. Pizza Sauce/Tomato Ketchup
Method for the Dough
  1. Combine the whole wheat flour, Oil/Ghee and salt in a bowl and mix well.
  2. Add enough water and knead into a soft dough. Keep it aside for 15 min.
Method for Stuffing
  1. Take a bowl, add green & red bell peppers, chili flakes, Italian herbs, onion, olives, cheese, salt and mix well.
  2. Take the dough and divide into equal balls. Take two balls and roll it out lightly into thin circles.
  3. One rolled circle should be bigger than the other one.
  4. Spread some sauce over the bigger circle and spread filling over it. Cover with other circle and seal the edges.
  5. Heat the tawa, place the parantha on hot tawa and cook the parantha using little Oil/Ghee until golden brown spots appear on both the sides.
  6. Repeat with the remaining dough and stuffing to make more paranthas.
  7. Serve immediately with Ketchup.
Hungry soul by Abha https://hungrysoulbyabha.com/
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