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Table of Fasts Recipes

Recipes     Snacks    Sookhi Subzian    Rasedaar Subzian     Roti, Paranthe aur Chawaal     Raita aur Chutney    Mithai    Green Vegetables


Kootoo ka atta 2 cups (240 gms)
Potatoes boiled, peeled, mashed smooth 1 large (125 gms)
Sendha namak (rock salt) 1 tsp
Water to knead
Ghee (clarified butter) for frying the paranthas
Dry flour for dusting

  1. Mix atta, potatoes and salt together, add water and knead into pliable dough. Cover and leave to rest, for at least 30 minutes.
  2. Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it sticks.
  3. Roll into rounds of ¼ cm/1/8" thick. You will have to roll by patting with hand. If you want to roll with a rolling pin, increase the proportion of potatoes.
  4. Heat the tava, (to the point when a drop of water dropped over it, sizzles and then evaporates). Place one paranthe on the tawa, lower flame to medium and when edges start lifting slightly, make a trail of ghee along the outer edge of the parantha.
  5. When the underside is crisp and darker, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down. Cook on the outer side too. It is ready to be served when dark and crisp on both sides.


Same dough as the paranthe, but made like an ordinary roti.


Same dough kneaded a bit stiffer, rolled and deep fried.


Kootoo ka atta 2 cups (240 gms)
Potato boiled, peeled, mashed smooth 1 large (125 gms)
Sendha namak (rock salt) 1 tsp.
Water to knead
Ghee (clarified butter) for frying the paranthas
Dry flour for dustingFor the filling:
Mashed potatoes + Sendha namak + chilli powder + lemon juice + hara dhania + green chillies (optional).

  1. Knead dough as for parantha. Make flat rounds and pinch the edges to about 1/3 way towards the center, to form a sort of a cup.
  2. Take some filling and place in the center of the ‘cup’. Wet the edges and bring together to enclose the filling. Pinch to seal.
  3. Roll out as thinly as you can without tearing.
  4. Fry the paranthas till crisp and darker on both sides.


Samwat/Parsai ke chaawal 1 cup (125 gms)
Water 2 ½ cups
Sendha namk (rock salt) 1 tsp.

  1. Wash rice and put with water and salt, in a heavy-based pan.
  2. Bring to a boil and simmer over low flame, covered, for about 10 minutes or till cooked through.


Samwat/Parsai ke chaawal, washed 1 cup (125 gms)
Ghee (clarified butter) 2 tbsp. (30 gms)
Jeera (cumin seeds) 1 tsp.
Laung (cloves) 2
Choti elaichi (green cardamoms) 2
Daalchini (cinnamom) tiny piece
Potato, diced small 1 large
Sendha namak (rock salt) 2 tsp.
Chilli powder ½ tsp.
Water 3 cups
Hara dhania (green coriander) for garnishing

  1. Heat ghee; add jeera, laung, elaichi and daalchini. When slightly colored, add potato and rice. Stir-fry till they look a bit fried.
  2. Add salt, chili powder and water, bring to a boil. Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
  3. Serve hot garnished with hara dhania.


Saboodana (sago) 1 cup (150 gms)
Peanuts, shelled, roasted, coarsely pounded ½ cup (50 gms)
Ghee (clarified butter) 2 tbsp. (30 gms)
Jeera (cumin seeds) 1 tsp.
Sabut lal mirch (whole red chillies) 3-4
Kadhi patta (curry leaves) 1 sprig
Sendha namak (rock salt) 2 tsp.
Chilli powder 1 tsp.
Hara dhania (green coriander) chopped 1 tbsp. (heaped)
Green chillies, chopped 1 tsp.
Lemon juice 1 tbsp.

  1. Wash saboodana till the water clears. Soak in water to come up to about 3 cms/1 ½" above it, For about an hour.
  2. Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as otherwise when cooked; the saboodana will stick together in lumps.
  3. Mix saboodana, peanuts, salt, and chilli powder very well, so that it is fully coated with this mixture.
  4. Heat the ghee, add jeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low flame till cooked through (takes a couple of minutes).
  5. Remove from flame, add lemon juice and mix well. Serve garnished with hara dhania and green chillies.
NOTE: In case you want to add potatoes, chop very fine and add them before the saboodana. Let the potatoes cook through before adding the saboodana.
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