Curry Parantha | How to make Curry Parantha

By Gagandeep Joshi  |  25th Feb 2016  |  
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  • Curry Parantha, How to make Curry Parantha
Curry Paranthaby Gagandeep Joshi
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About Curry Parantha Recipe

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.

Curry Parantha is a delicious dish which is liked by people of all age groups. Curry Parantha by Gagandeep Joshi has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Curry Parantha at many restaurants and you can also prepare this at home. This authentic and mouthwatering Curry Parantha takes 20 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Curry Parantha is a good option for you. The flavour of Curry Parantha is tempting and you will enjoy each bite of this. Try this Curry Parantha on weekends and impress your family and friends. You can comment and rate the Curry Parantha recipe on the page below.

Curry Parantha

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

How 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.

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