Fusion Parantha

Name: Fusion Parantha
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 medium Boiled potatoes (aloo); 1 handful Fresh curry leaves; 5-6 pieces Fryams; 1 tsp Cumin seeds; 1 tsp Carom seeds; 1 tsp Mango pickle masala; 1 tsp Red chilli powder; 1.5 tsp Rock salt; as needed Cooking oil; as needed Kneaded wheat flour; 2 tsp dry methi

Seema Sharma @cook_26341188

Jammu

#CA26
#CookpadApron2026
Desi goes fancy ☃️

Seema Sharma @cook_26341188

Jammu

#CA26
#CookpadApron2026
Desi goes fancy ☃️

Saved

Ingredients

20 min.

2 servings

4medium Boiled potatoes (aloo)
1 handfulFresh curry leaves
5-6 piecesFryams
1 tspCumin seeds
1 tspCarrom seeds
1 tspMango pickle masala
1 tspRed chilli powder
1.5 tspRock salt
as neededCooking oil
as neededKneaded wheat flour
2 tspdry methi

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Steps

20 min.

1

Peel and grate the boiled potatoes.
2

Chop curry leaves and add to potatoes with cumin, carrom seeds, pickle masala, chilli powder, and salt. Mix well.
3
4

Crush fryams and mix into the potato mixture.
5

Take a small portion of kneaded wheat dough, flatten, and fill with potato mixture and extra crushed fryams.
6

Seal and shape into a ball, dust with dry flour, and roll into a round parantha.
7
8

Place on a preheated tawa, cook both sides, greasing lightly with oil until golden and crisp.
9

Enjoy 😋
10

Repeat for remaining dough and filling. Serve hot with curd.