Paranthas are a main street foods in North India. Although it is a breakfast dish but North Indians can eat it about anytime of the day. With a little technique it is not very hard to unleash the art of making stuffed flat bread.
- Prep Time20Minutes
- Cooking Time10Minutes
How to make Ghee
- 500 gm Soft dough (Enough for medium 16-20 paranthas)
- Leftover dry curry (any curry will do)
- Breadcrumbs (optional)
- Clarified butter for pan frying
- Butter for garnishing
- Mash the dry curry with the help of a fork. If the mixture is too sticky then only add breadcrumbs to it. It should be in a dry potato mash consistency. Keep aside.
- Make lemon sized balls of dough. Roll out each ball to a medium sized circle.
- Add a tablespoon of stuffing to each circle. Roll and cover the stuffing by bringing all of the sides inwards. Pull apart extra dough from the top and make a flat disk by gently pressing the stuffed dough ball.
- Repeat this step for rest of the dough. Now roll each disk with help of some dry flour with the help of a rolling pin. Remember to be gentle otherwise the stuffing will ooze out.
- Drizzle a little ghee on a heated tawa and fry each parantha until golden and crispy from both the sides.
- Serve hot with yogurt, mint chutney and butter.
My Tip: Leftover dry potato curries are the best option for this recipe.