Mix Parantha Recipe
Make Mix Parantha Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (Mixed)
For Rolling and Cooking
Method
Dough
In a large bowl combine 2 cups whole wheat flour and 1 tsp salt. Stir to distribute the salt evenly.
Add 1 tsp oil to the flour and rub lightly with your fingertips for about 30 seconds to incorporate.
Gradually add about 3/4 to 1 cup warm water (adjust as needed) and mix until a soft, pliable dough forms. Note: the ingredients list gives water as 3 tbs as a baseline; use additional water as needed to make the dough — approximately 3/4–1 cup total.
Knead the dough for 5–7 minutes until smooth. Cover the dough with a damp cloth and rest for 20–30 minutes.
Filling (Mixed)
Prepare the potato: boil until tender, peel, and mash finely. Measure 1 cup mashed potato.
Prepare paneer: grate or crumble fresh paneer to make 1 cup. If paneer is very moist, squeeze lightly to remove excess water.
In a mixing bowl combine mashed potato, grated paneer, 1/2 cup chopped onion, 1/2 cup grated carrot, 1/2 cup boiled green peas, 1/4 cup chopped cilantro, and 1 finely chopped green chili.
Add 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/2 tsp amchur or a squeeze of lemon juice, 3/4 tsp salt for filling and 1 tsp crushed kasuri methi (if using). Mix thoroughly until the mixture is uniform. Taste and adjust seasoning.
If the filling feels too wet, add 1–2 tbs of breadcrumbs or a tablespoon of gram flour (besan) to bind; if too dry, add a little water or a smear of ghee. The final filling should hold together when pressed.
Shaping and Rolling
Divide the rested dough into 8 equal portions (for medium-size paranthas). Roll each portion into a smooth ball and flatten slightly with your palm.
Also divide the filling into 8 equal portions and roll each into a small ball.
Take one dough ball, dust lightly with all-purpose flour, and roll into a 4–5 inch circle using a rolling pin.
Place one portion of filling in the center of the rolled circle. Bring the edges of the dough together to seal the filling, pinching firmly so there are no gaps. Ensure the seam is well sealed so filling does not leak.
Gently flatten the stuffed ball with your palm, then dust with a little all-purpose flour and roll carefully into a 6–7 inch parantha. Roll gently from the center outward to avoid tearing and pressing out the filling.
Cooking
Heat a heavy skillet or tava over medium-high heat until hot.
Place the rolled parantha on the hot skillet. Cook for about 30–45 seconds until small bubbles appear and the underside has light brown spots.
Flip the parantha and apply about 1/2 teaspoon ghee or oil on the cooked side. Flip again and press gently with a spatula to ensure even contact and cooking, adding another 1/2 teaspoon ghee or oil on the second side. Continue cooking and flipping until both sides are golden brown with crisp spots, about 2–3 minutes per parantha total.
Remove cooked parantha to a plate and keep covered with a cloth to retain warmth. Repeat with remaining dough and filling, adding more ghee or oil as needed (about 4 tbs total).