Indian

Crispy Cilantro-Mint-Onion Paranthas is for Lunch.

Crispy Cilantro-Mint-Onion Paranthas takes 15 minutes to prepare.

Crispy Cilantro-Mint-Onion Paranthas takes 25 minutes to cook.

Crispy Cilantro-Mint-Onion Paranthas makes 4 servings.

The ingredients for Crispy Cilantro-Mint-Onion Paranthas are:

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

Here is how you make Crispy Cilantro-Mint-Onion Paranthas:

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

The nutritional information for Crispy Cilantro-Mint-Onion Paranthas is:

• Servings Per Recipe: 4
• 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

Crispy Cilantro-Mint-Onion Paranthas is Indian cuisine.

The dietary needs meet for Crispy Cilantro-Mint-Onion Paranthas is Vegetarian