Paranthas
An authentic vegetarian recipe from Delhi, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Whole wheat flour (atta)
300g Potatoes, boiled and mashed
80g Onion, finely chopped
2piece Green chillies, finely chopped
20g Fresh coriander leaves, chopped
10g Ginger, grated
4g Cumin seeds
3g Carom seeds (ajwain)
4g Red chilli powder
3g Garam masala
3g Amchur (dry mango powder)
8g Salt
80g Ghee or butter
150ml Water
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make the dough: combine whole wheat flour, carom seeds, a pinch of salt, and 1 teaspoon of ghee in a bowl. Gradually add water and knead for 5–6 minutes into a smooth, soft, pliable dough. Cover with a damp cloth and rest for 20 minutes.
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Prepare the aloo filling: in a bowl, combine the mashed potatoes, finely chopped onion, green chillies, grated ginger, coriander leaves, cumin seeds, red chilli powder, garam masala, amchur, and salt. Mix well until everything is evenly combined. Taste and adjust seasoning.
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Divide the dough into 8 equal balls. Divide the filling into 8 equal portions as well.
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Take one dough ball and flatten it slightly. Roll it into a small circle about 10 cm in diameter. Place one portion of the filling in the centre.
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Bring the edges of the dough up around the filling and pinch them together firmly to seal, forming a stuffed ball. Gently flatten the stuffed ball with your palm.
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Dust lightly with flour and roll out carefully into a circle about 18–20 cm in diameter. Roll gently and evenly — if the filling breaks through, patch it with a little dough.
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Heat a tawa or flat griddle over medium-high heat. Place the parantha on the dry tawa and cook for 1–2 minutes until small bubbles appear on the surface.
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Flip and cook the other side for 1–2 minutes. Apply a generous amount of ghee or butter on the cooked side.
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Flip again and apply ghee on the second side. Press gently with a spatula and cook for 1 minute until both sides are golden brown with crispy, slightly charred spots.
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Serve hot with white butter, yogurt, pickle (achar), and a glass of lassi — the classic Delhi-style accompaniment.
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Chef's Tips
The dough should be soft and pliable — stiffer than chapati dough but not as stiff as puri dough. A soft dough rolls out more easily without tearing.
Ensure the mashed potatoes are completely dry and lump-free; any moisture in the filling will make the parantha soggy and difficult to roll.
Roll the stuffed parantha gently and evenly; applying too much pressure in one spot will cause the filling to burst through.
Generous ghee is non-negotiable for authentic Delhi-style paranthas — the ghee should sizzle when it hits the hot tawa.
About This Dish
Paranthas is a traditional vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough should be soft and pliable — stiffer than chapati dough but not as stiff as puri dough. A soft dough rolls out more easily without tearing. - Ensure the mashed potatoes are completely dry and lump-free; any moisture in the filling will make the parantha soggy and difficult to roll. - Roll the stuffed parantha gently and evenly; applying too much pressure in one spot will cause the filling to burst through. - Generous ghee is non-negotiable for authentic Delhi-style paranthas — the ghee should sizzle when it hits the hot tawa.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy