Curry Paranthaby Gagandeep Joshi

Curry Paranthaby Gagandeep Joshi
  • Curry Parantha | How To Make Curry Parantha (54 likes)

  • By Gagandeep Joshi|
    Last updated on Feb 23rd

How To Make Curry Parantha

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 Time20mins
  • Cook Time10mins
  • Serves8People

Key ingredients for Curry Parantha

  • How to make Ghee

Ingredients to make Curry Parantha

  • 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

Steps to make Curry Parantha

  1. 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.
  2. Make lemon sized balls of dough. Roll out each ball to a medium sized circle.
  3. 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.
  4. 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.
  5. Drizzle a little ghee on a heated tawa and fry each parantha until golden and crispy from both the sides.
  6. Serve hot with yogurt, mint chutney and butter.
My Tip: Leftover dry potato curries are the best option for this recipe.