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How to Make Paranthas

Learn how to make paranthas with Siri Ved Kaur Khalsa, author of "From Vegetables, With Love - Recipes & Tales from a Yogi’s Kitchen." In this video I demonstrate how to make both aloo (potato) and gobi (cauliflower) paranthas.


  • 2 medium russet or Yukon gold potatoes (about a pound+)
  • 1 jalapeño or 2 Serrano chilies, finely chopped.
  • 1/2 cup loose packed chopped cilantro
  • 1/2 cup loose packed mint leaves, chopped in fine shred
  • 2 tsp. freshly ground coriander
  • 1/4 cup or more finely chopped, peeled, fresh ginger
  • 1/2 bulb or more finely chopped fresh garlic
  • 2 tsp. BLACK SALT (from Indian market)
  • 1/2 tsp. ground pepper


  • 1 medium cauliflower, grated with coarsest grade of hand grater or processor disc, remove any chunky pieces and regrade or finely chop
  • 2 tsp. salt
  • 1/4 cup finely chopped, peeled, fresh ginger
  • 1/2 bulb or more garlic, finely chopped (about 3 tablespoons)
  • 2 tsp. cayenne powder
  • 1/2 cup chopped cilantro
  • 1/4 -1/2 tsp. ground pepper
  • 2 small sweet red peppers or 1/2 red bell pepper finely chopped
  • 1/2 tsp. salt (more to taste) Plus GHEE (clarified butter) for frying.

To watch video click here: