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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: