Pyaaazwaale Paranthe
Top Rated Recipe
Key Details:
prep time: 25 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Bread
Cuisine: Bengali
Key Ingredients:
Onions
Whole wheat flour
Gram flour
Green chillies
Dried pomegranate seeds
Fresh coriander leaves
About Pyaaazwaale Paranthe
Table of Contents
Start your day with
these very flavourful paranthas
- Onions (pyaaz), finely chopped ¾ cup
- Whole wheat flour 2 cups + for dusting
- Gram flour (besan) 4 tbsps
- Green chilies, finely chopped 3
Step 1.Take wheat flour in a mixing bowl, add gram flour, onions, green chillies, ground pomegranate seeds, coriander leaves and salt and mix. Add sufficient water and knead into a semi stiff dough.
Step 2.Add oil and knead once again.
Read MoreIngredients
- Onions (pyaaz), finely chopped ¾ cup
- Whole wheat flour 2 cups + for dusting
- Gram flour (besan) 4 tbsps
- Green chilies, finely chopped 3
- Dried pomegranate seeds (anardana), roasted and powdered 2 tbsps
- Fresh coriander leaves, finely chopped 2 tbsps
- Salt to taste
- Oil 1 tbsp
- Ghee for cooking
- Onion rings to serve
- Yogurt to serve
How to Make Pyaaazwaale Paranthe (Stepwise Photos)
Method
- Take wheat flour in a mixing bowl, add gram flour, onions, green chillies, ground pomegranate seeds, coriander leaves and salt and mix. Add sufficient water and knead into a semi stiff dough.
- Add oil and knead once again.
- Heat a non-stick tawa.
- Divide the dough into equal portions and shape them into balls. Dust with a little dry flour and roll out each ball into slightly thick paranthas.
- Cook each parantha on the hot tawa, drizzling a little ghee all around and flipping sides till both sides are equally done and golden.
- Transfer the paranthas on serving plates, garnish with onion rings and serve with a bowl of yogurt.
Additional Tips and Tricks
About chef
Chef Jasmine Dsouza
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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
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