Pyaaazwaale Paranthe

Pyaaazwaale Paranthe

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Bread

Type: Bengali

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
  • 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


  • 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.