Curry Parantha | How to make Curry Parantha

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ByGagandeep Joshi
Created on 25th Feb 2016
  • Curry Parantha, How to make Curry Parantha
Curry Paranthaby Gagandeep Joshi
  • Curry Parantha | How to make Curry Parantha (77 likes)

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    Rate It!
  • By Gagandeep Joshi
    Created on 25th Feb 2016

About 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.

Curry Parantha is an aromatic, flavorful and delicious dish which is very much popular in Punjabi. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Curry Parantha is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Curry Parantha at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Curry Parantha by Gagandeep Joshi in step by step with pictures so you can easily learn how to cook the perfect Curry Parantha at your home without any difficulties. Curry Parantha is one of the representative dishes of Punjabi which you can serve in any special occasions.

  • Prep Time20mins
  • Cook Time10mins
  • Serves8People
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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