परांठा चुरी | Parantha Churi | Sanjeev Kapoor Khazana

PARANTHA CHURI Ingredients 8-10 ready-made leftover paranthe 4 tbsps ghee 2 tsps cumin seeds Crushed black peppercorns to taste 1 tsp red chilli powder ¼ tsp asafoetida (hing) 4 tsps sugar 3 tbsps chopped fresh coriander leaves + for garnish Method 1. Heat a non-stick tawa. Place a leftover parantha on it and cook on a low heat till crisp. Take it off the heat and allow to cool slightly. 2. Coarsely crush the crisp paranthe directly into a parat. 3. Heat ghee in a pan. Add cumin seeds and let them change colour. Add crushed black peppercorns, red chilli powder, asafoetida and mix well. 4. Add the crushed paranthe and sugar and mix till well combined. 5. Add salt and toss. Add coriander leaves, mix and take the pan off the heat. 6. Serve hot garnished with coriander leaves. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : https://ift.tt/1kjrRqH To get recipes on your Google or Alexa devices, click here : https://ift.tt/3c0Vfix Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : https://ift.tt/14uPY9e Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #ParanthaChuri

from Sanjeev Kapoor Khazana https://www.youtube.com/watch?v=mtPEb8YQgdY
via IFTTT