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Monday, April 06, 2020

How to make Spicy Papad ke Paranthe

Elevating the papad from being a mere accompaniment to becoming the hero of a tasty dish.

Written by Ashima Goyal Siraj | Angola | Updated: February 27, 2016 1:10:46 pm
parantha recipes, Spicy Papad ke Paranthe, papad recipes, indian recipes, vegetarian recipes Savour the spicy paranthas with raita for a perfect meal. (Source:

Papad is a quintessential part of our Rajasthani cuisine. We eat it before meal, during a meal and after a meal too.

In this recipe, I take the essential papad from being an accompaniment to being the hero of the dish. Spicy papad ke paranthe – the humble
parantha stuffed with spicy and crunchy filling made of papad and onions.

Spicy Papad ke Paranthe
Preparation Time: 10 mins | Cooking Time: 30 mins | Makes: 6

spicy papad parantha- step by step_759_MyWeekendKitchen A step-by-step process of how to make the parantha. (Source:

For the dough
2 cups – Wholewheat flour
2 tsp – Ajwain seeds
1/2 tsp – Salt
1 tbsp – Oil
Lukewarm water – To knead

For the filling
2-3 – Big papads, roasted and crushed (I used urad-chana papad)
1 – Onion, finely chopped
1 – Green chilli, finely chopped
Salt – To taste
Red pepper powder – To taste
1/2 tsp – Chaat masala
1 tsp – Cumin powder
1 tsp – Coriander powder

Ghee – To cook the paranthas
Flour – For dusting

* In a broad bowl, mix together all the ingredients for dough (except water). Slowly add water and knead into a soft dough. Divide into six
* Cover with a damp cloth and keep aside.
* Mix together all the ingredients for the filling. Add papad in the end.
* For each dough ball, roll into an approximate 4-inch diameter circle.
* Put a spoonful of papad stuffing in the middle. Bringing the edges towards the centre of the circle, close the ball (like a potli). Remove excess dough from the top and seal it tight.
* Dust the stuffed dough ball with a little dry flour and roll out into an approximate 6-inch diameter circle. You would need to dust more dry flour in between while rolling.
* Heat a flat non-stick pan or a tava. Sprinkle a little oil. Put the rolled parantha onto the hot pan and cook on both sides, using a little oil/ghee until it becomes golden brown.
* Repeat for the remaining dough and stuffing.
* Serve hot with plain raita (plain yogurt seasoned with a pinch each of salt, roasted cumin powder and red chilli powder) and pickle.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at

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