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

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  • 16.1 gm
    Carbohydrate
  • 3.7 gm
    Total Fat
  • 0.6 mg
    Iron
  • 1.2 gm
    Protein
  • 1.2 mg
    Vitamin C
  • 113.7 kcal
    Energy
  • 18.8 mcg
    Vitamin A
  • 9.8 mg
    Calcium
1/3 Cup(48.0 gm) Wheat Flour (Whole)
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Ghee
22.0 Ml(22.0 ml) Water
0.14 Chopped Cup(6.0 gm) Coriander Leaves
0.21 Tbsp(2.0 gm) Peanuts
0.27 Chopped Tsp(0.58 gm) Green Chilli
0.14 Tbsp(2.0 ml) Lemon Juice
0.14 Tsp(0.62 gm) Salt
3.0 Ml(3.0 ml) Water
  • To make the green chutney, take a blender and add 1/8 cup chopped coriander leaves,1/2 tbsp peanuts, 1/2 tsp chopped green chilli, 1/4 tbsp lemon juice, 1/4 tsp salt, water 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 ghee on the paratha.

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

  • Serve hot.