Sambhar Parantha

Sambhar Parantha

From   Mummy Ka Magic

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Bread

Type: Indian

Leftover sambhar put to good use – these paranthas are full of flavour


  • Sambhar, pureed as required
  • Whole wheat flour 1½-2 cups
  • Salt to taste
  • Ghee for spreading
  • Carrot raita for serving
  • Spinach raita for serving


  • To prepare dough, take flour and a little salt in a mixing bowl and mix. Add some sambhar puree and knead into soft dough.
  • Heat a non-stick tawa.
  • Divide the dough into equal portions and shape them into balls.
  • Dust the worktop with some flour and roll out half the balls to thick discs. Spread some ghee on top of each disc and fold the disc into half. Spread some more ghee and again fold into half to make triangles. Roll it out to make a triangle shaped paranthas.
  • Place the triangular  paranthas on hot tawa, one at a time, and roast, turning sides till golden specks appear on both sides.
  • To make lachcha parantha, dust the worktop with some flour and roll out each of the remaining balls to a long sheet. Spread some ghee on top, fold into zig-zag pleats and twist in to make a circle. Roll out the circles to make a lachcha parantha.
  • Roast the lachcha paranthas on hot tawa from both sides till golden specks appear.
  • Spread some more ghee on roasted paranthas and arrange them on a serving platter. Serve hot with bowls of carrot raita and spinach raita.