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

  • 64.0 mcg
    Vitamin A
  • 18.1 gm
    Carbohydrate
  • 14.3 gm
    Total Fat
  • 1.2 mg
    Iron
  • 4.1 mg
    Vitamin C
  • 223.3 kcal
    Energy
  • 2.4 gm
    Protein
  • 21.3 mg
    Calcium

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3.0 Tbsp(26.0 gm) Wheat Flour (Whole)

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3.0 Tsp(12.0 gm) Ghee

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1/4 Tsp(1.0 gm) Salt

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20.0 Ml(20.0 ml) Water

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0.24 Chopped Cup(11.0 gm) Coriander Leaves

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0.48 Tbsp(5.0 gm) Peanuts

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0.24 Tbsp(3.0 ml) Lemon Juice

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0.48 Chopped Tsp(1.0 gm) Green Chilli

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0.24 Tsp(1.0 gm) Salt

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5.0 Ml(5.0 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.