Chawal Parantha

About Chawal Parantha

Ingredients

• Dough
• Whole wheat flour 2 cups + for dusting
• Salt to taste
• Yogurt 1 tbsp
• Stuffing
• Leftover fried rice 1½ cups
• Ginger, shredded 1 inch
• Green chillies, chopped 3 to 4
• Coriander powder 1 tsp
• Salt to taste
• Cumin powder 1 tsp
• Red chilli powder ¼ tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Chawal Parantha (Stepwise Photos)

Method

1. Take whole wheat flour in a in a mixing bowl, add salt and oil or yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and let it rest for 10-15 minutes.
2. Take fried rice in a bowl and mash it well. Add ginger, green chillies, coriander powder, salt, cumin powder, red chilli powder and coriander leaves and mix well.
3. Divide the dough into 8 equal portions and roll them out into chapattis.
4. For each parantha, spread some rice mixture on one chapatti, cover it with another chapatti and press the edges to seal. Dust a little dry flour over the parantha and roll it lightly.
5. Heat a non-stick tawa, place one parantha on it and roast it, turning sides, till both sides are evenly cooked.
6. Place the paranthas on a serving platter and serve hot with raita and achaar.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps