Crispy Cilantro-Mint-Onion Paranthas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
225 gram(s) Amaranth Flour 3 serving Fresh Mint (herb) 2 tblsp chopped (by MOONTURTLEM) 25 grams Cilantro, raw 1.25 tsp Kosher Salt (by 65PLUS1) 10 gram(s) Green chilly / Mirchi (by SMARTKAT) 5 serving Oil Bertolli Extra Light Olive Oil 1 tbsp 200 grams Onions, raw
Prep: Grate the onions. Clean, wash and finely cut or chop the Cilantro, Mint and Green Chillies. Knead all of this along with the salt into the Amaranth flour and make dough. Use water very sparingly while kneading as the greens and onions leave water too. Let the dough rest in the refrigerator in a closed container for 30 minutes.
Directions: Make 8 equal balls of the cooled dough. Roll out gently with a pin and use dry Amaranth flour as required. Roast on an open pan, with the extra light Olive oil. Serve with piping hot chai, or soothing yoghurt.
Serving Size: Makes 8 hearty paranthas
Directions: Make 8 equal balls of the cooled dough. Roll out gently with a pin and use dry Amaranth flour as required. Roast on an open pan, with the extra light Olive oil. Serve with piping hot chai, or soothing yoghurt.
Serving Size: Makes 8 hearty paranthas
Nutritional Info Amount Per Serving
- Calories: 400.3
- Total Fat: 22.7 g
- Cholesterol: 0.3 mg
- Sodium: 613.1 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 5.0 g
- Protein: 9.3 g