Preparation time : 45 minutes
Cooking time : 6 minutes per parantha
Makes : 6-8 parantha depending on size of dough balls


For Dough
  • Sher Atta Desi Style 2 cup
  • Salt 1tsp
  • Desi Ghee 2 tbsp or as required
  • Water as required for kneading


  • Cabbage (grated) 2 medium
  • Carrot (grated) ½ kg
  • Capsicum (finely chopped) 4
  • Green onion (finely chopped) ½ kg
  • Salt ½ tsp or to taste


  • Red chili (crushed) 1 tsp
  • Chat masala 1 tsp
  • Black pepper powder ½ tsp
  • White pepper powder ½ tsp
  • Cumin seeds (roasted & crushed) ½ tsp
  • Salt ½ tsp or to taste


Add cabbage, carrot, capsicum and green onion to a bowl and sprinkle salt on it.
Mix well, cover and leave for 10 minutes.
Take Sher Atta Desi Style in a bowl, add salt, desi ghee, and knead the dough soft with water. Cover and let it rest for 30 minutes.
The vegetable mixture becomes soggy after adding salt so squeeze out excess water from it.
Add all the seasoning ingredients (crushed red chili, chat masala, black pepper powder, white pepper powder, cumin seeds and salt) to the veggie mixture and mix well.
Make 2 dough balls and roll one of these flat. Place half of the mixture on top of it and spread evenly with hands. Now make a roll of the dough and cut 3-4 equal sized portions.
Press each portion flat and flatten more with rolling pin.
Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add desi ghee and turn over for frying. Fry until golden brown from both sides.


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