surf india

Parath Parantha

parath parantha

Parath Parantha tastes great with curries and pickles. Its a specialty from Delhi cuisine. Serve it hot with a dollop of butter, it rocks.


  • - Flour
  • - Garam masala
  • - Red chilli powder
  • - Salt
  • - Clarified butter; all to taste


  • - Knead the flour into dough. Then roll the dough into a shape of a chapati. Sprinkle red chilli powder, salt and garam masala.
  • - Smear Clarified butter on it, mix and spread it evenly. Now slice it into 16 squarish pieces. Place pieces, one on top of each other.
  • - Compress and roll into shape again and deep-fry it in clarified butter on low flame.
  • - Parath parantha is ready to eat.
  • - Serve hot with sabzi, pickle and chutneys of your own choice.