Papad Paratha Recipe

Papad Paratha

  • Prep Time
    5 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Beginner

Papad Paratha is a crunchy recipe.

Papad Paratha is an innovative dish. Usually, you might have heard of dishes like masala papad, papad cone etc. Paratha using papad as a stuffing sounds very interesting as, it is an instant dish. You can make this dish for your lunch or dinner, specially on busy working days and if any vegetable is not available at home. So, try this recipe and let us know your feedback in the comment section.

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This recipe was made by a lovely mom – Shveta Sheth

Tips and suggestions by the Mom Chef:-

  • In a mortar pestle, crush the coriander seeds coarsely.
  • Add less amount of salt to the papad stuffing as, papad has some salt content.
  • You can keep the thickness of the paratha as per your desire.
  • You can take papad of your choice like moong dal, urad dal etc.

For more such exciting recipes like Papad Paratha, please click on the following links:

  1. Roti | Whole Wheat Roti
  2. Papad Cone – 5 Minute Appetizer
  3. Mint Onion Sandwich

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Ingredients

  • Roasted Papad - 2 no
  • Dhania patte/ Coriander leaves - 1 tablespoon
  • Dhania daane/ Coriander seeds - 1/2 teaspoon
  • Namak/ Salt - as per taste
  • Lal mirchi powder/ Red chili powder - 1/2 teaspoon
  • Bhuna Jeera powder/ Roasted cumin seeds powder - 1/2 teaspoon
  • Dhania powder/ Coriander seeds powder - 1/2 teaspoon (coarsely crushed)
  • Gehun/ Whole wheat dough - for making 2 to 3 roti
  • Ghee/ Clarified butter - 1 to 2 teaspoon

Instructions

  1. Finely crush the papad with your hands. Then add coriander leaves, crushed coriander seeds, salt, red chilli powder, cumin seed powder, and coriander seed powder. Mix well and crush slightly.
  2. Take a small portion of the ready wheat dough, roll it in the middle, apply some dry wheat flour, and roll it to make a small roti.
  3. Take about 1 to 2 Tbsp of the papad filling. Place it in the middle of the small roti. Roll over or gather the sides of the roti to make a small pouch.
  4. Press the small pouch in the middle with hands. With light pressure, roll it to make a paratha.
  5. Place the paratha in the middle of the hot pan, and as one side cooks lightly, flip it and apply ghee. Press with a spatula from all sides, apply ghee as required and roast till it gets light brown spots and becomes crispy. Cut it in the middle into two halves for serving.
  6. The 'Papad Paratha' is ready to serve with pickle.

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