Parantha is a type of flatbread popular in India, Pakistan, and other parts of South Asia. It is made from whole wheat flour, which is kneaded into a dough and then rolled out into a thin, round shape. The parantha is then cooked on a hot griddle or tava, and can be served with a variety of accompaniments such as yogurt, pickles, chutneys, curries, dals and vegetables. Paranthas can also be stuffed with a variety of fillings, such as potatoes, paneer, or vegetables.
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2 cups
1 teaspoon
2 tablespoons
1/2 cup
In a large bowl, mix together the flour, salt, and oil.
Slowly add the warm water and knead the dough until it is soft and pliable.
Cover the dough and let it rest for 15 minutes.
Divide the dough into 8 equal portions.
Roll each portion into a circle about 6 inches in diameter.
Heat a skillet over medium-high heat and add a tablespoon of oil.
Place the parantha on the skillet and cook for about 2 minutes.
Flip the parantha and cook for another 2 minutes.
Flip the parantha again and cook for 1 minute.
Remove the parantha from the skillet and serve hot.
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When it comes to Parantha, our users are head over heels in july, but the interest cools down in january.
It's official: Parantha is the food of choice for 15-18 male, with people of 15-20 BMI also on board.
Enjoy it guilt-free by talking to our nutrition coaches today.