SAMOSA MASALA PARANTHA RECIPE - Main Course - Roti and Parantha - Foodfied

SAMOSA MASALA PARANTHA RECIPE

by Ritu Sharma 2017-05-11

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Preparation time -20-30 minutes
Cooking time -25 minutes
Servings -4 
Step by step recipe of samosa masala parantha – a flatbread recipe which stuffed with spicy masala of peas and potato, which we usually make for our famous dish called SAMOSA.


I know being an Indian no one can say no to samosa. This is the traditional dish of India.
We can find it at every sweet shop or any corner of the India I think.
I love samosa with chai, and also with chole dahi.
Here I did not make the whole samosa part, instead of that I have given a twist to the masala of samosa or say the stuffing of samosa I stuffed in a parantha.


Ingredients for samosa masala parantha –
1. Wheat flour -3 cups
2. Carom seeds -1/2 tsp
3. Boiled potato -5 medium
4. Boiled peas -1 cup
5. Chopped onions -1/2 cup
6. Garlic-ginger-green chili paste -1 tbsp
7. Red chili powder -1 tsp
8. Coriander powder -1 tsp
9. Turmeric powder -1/2 tsp
10. Dry mango powder -1 tsp
11. Cumin seeds -1 tsp
12. Black mustard seeds -1/2 tsp
13. Crushed coriander seeds -1/2 tsp
14. Fennel seeds -1 tsp
15. Oil –as required
16. Chopped coriander -1/2 cup
17. Salt to taste
How to make it –
1. Take wheat flour, carom seeds and salt to a mixing bowl and knead it with water to a soft dough and keep aside.
2. Now heat 1 tbsp oil in a pan and temper it with cumin seeds and black mustard seeds.
3. Add onions in it. Also add ginger-garlic-green chili paste into it.
4. Mix well and sauté for 3-4 minutes until soften.
5. Now add red chili powder, coriander and turmeric powder to it.
6. Mix well and cook for 3-4 minutes.
7. Now add the peas and mashed potatoes in it.
8. Mix well and add salt, dry mango powder, fennel and crushed coriander seeds into it.
9. Now add chopped coriander into it and mix.
10. Now take a small portion of wheat dough and roll it with rolling pin.
11. Spread the masala on it.
12. Fold the parantha from each side.
13. Apply some dry flour and roll again to make the parantha.
14. Heat a tawa and place the parantha on it.
15. Flip the parantha and apply oil on it.
16. Flip again and apply the oil again.
17. Cook the parantha till golden brown from both the sides.
18. Serve hot with chutney or raita.
Step by step recipe with pictures –
Take wheat flour, carom seeds and salt to a mixing bowl. 


And knead it with water to a soft dough and keep aside.


Gather all the ingredients you need.


Now heat 1 tbsp oil in a pan.


And temper it with cumin seeds and black mustard seeds.


Add onions in it. 


Also add ginger-garlic-green chili paste into it.


Mix well.


And sauté for 3-4 minutes until soften.


Now add red chili powder, coriander and turmeric powder to it.


Mix well and cook for 3-4 minutes.


Now add the peas in the pan.


And mashed potatoes in it.


Mix well. 


And add salt, dry mango powder, fennel and crushed coriander seeds into it.


Now add chopped coriander into it.


Mix all the masala together.


Now take a small portion of wheat dough and make a peda of it.


Apply some dry wheat flour on the peda.


And roll a roti with it.


Now spread the masala on it.


Fold from side to side.


Fold from each side.


Now apply the dry flour on it.


Roll again to make the parantha.


Heat a tawa 


And place the parantha on it.


Flip the parantha 


And apply oil on it.


Flip again 


And apply the oil again.


Cook the parantha from both the sides.


Use the pressure to make it crispy.


Cool well until golden brown and crispy.


Serve hot with chutney or raita.


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