Ghee Parantha with Chutney Recipe

An energy dense layered paratha roasted with ghee, fulfilling the energy requirements of any individual. A high calorie dish served with fiber rich sour spicy coriander chutney is a perfect combination.

Nutritional info

ingredients
3 Tbsp(26.0 gm) Wheat Flour (Whole)
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3 Tsp(12.0 gm) Ghee
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1/4 Tsp(1.0 gm) Salt
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As Required(20.0 ml) Water
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1/8 Cup(11.0 gm) Coriander Leaves(Chopped)
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1/2 Tbsp(5.0 gm) Peanuts
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1/2 Tsp(1.0 gm) Green Chilli(Chopped)
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1/4 Tbsp(3.0 ml) Lemon Juice
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1/4 Tsp(1.0 gm) Salt
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As Required(5.0 ml) Water
  • To make the green chutney, take a blender and add 1 cup coriander leaves, 1 tsp chopped green chilli, 1/2 tsp chopped garlic, 2 tsp lemon juice, 1/4th tsp salt and blend to obtain a smooth paste. Transfer to a serving bowl and keep aside.

  • In a mixing bowl, take 3 tbsp wheat flour, 1/4th tsp salt and mix well.

  • Adding a little water, knead it into a soft dough.

  • Rolling it in a ball form, coat it very lightly with wheat flour, flatten them and make it in a circular roti shape using a rolling pin.

  • Applying 2 tsp ghee, fold it into a triangle and flatten it using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the roti on it. Flip and spread 1 tsp butter on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Serve hot.