Sambhar Parantha

About Sambhar Parantha

Ingredients

• Sambhar, pureed as required
• Whole wheat flour 1½-2 cups
• Salt to taste
• Ghee for spreading
• Carrot raita for serving
• Spinach raita for serving

How to Make Sambhar Parantha (Stepwise Photos)

Method

1. To prepare dough, take flour and a little salt in a mixing bowl and mix. Add some sambhar puree and knead into soft dough.
2. Heat a non-stick tawa.
3. Divide the dough into equal portions and shape them into balls.
4. Dust the worktop with some flour and roll out half the balls to thick discs. Spread some ghee on top of each disc and fold the disc into half. Spread some more ghee and again fold into half to make triangles. Roll it out to make a triangle shaped paranthas.
5. Place the triangular paranthas on hot tawa, one at a time, and roast, turning sides till golden specks appear on both sides.
6. To make lachcha parantha, dust the worktop with some flour and roll out each of the remaining balls to a long sheet. Spread some ghee on top, fold into zig-zag pleats and twist in to make a circle. Roll out the circles to make a lachcha parantha.
7. Roast the lachcha paranthas on hot tawa from both sides till golden specks appear.
8. Spread some more ghee on roasted paranthas and arrange them on a serving platter. Serve hot with bowls of carrot raita and spinach raita.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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