Pakistani
Leftover salan paratha
Thick leftover curry or keema folded into crisp parathas.
- 25minutes
- 4servings
- 417kcal each
- 13gprotein
Ingredients
For 4 servings.
- Whole wheat flour 350 g
- Ghee 3 tbsp
- Onions 0.5
- Yogurt 150 g
What you will need
Frying pan, Mixing bowl (dough), Rolling pin, Tawa, Fork to shred
Method
-
1
Knead the dough 8 min
Knead the atta with a pinch of salt and water into a soft dough. Cover and rest.
Ready when: Soft, smooth dough.
-
2
Dry the salan 6 min
Put the leftover salan in the pan. Take out any bones and shred large pieces with a fork. Cook on medium, stirring, until all the gravy dries up.
Ready when: No liquid in the pan — wet filling tears the paratha.
-
3
Cool and add onion 5 min
Spread the filling on a plate to cool, then mix in very finely chopped onion.
Ready when: Filling is cool to touch.
-
4
Stuff and roll 8 min
Flatten a dough ball, place a spoon of filling in the middle, close the edges and flatten. Dust with flour and roll gently.
Ready when: Round paratha with filling inside and no holes.
-
5
Cook until crisp 12 min
Cook on a medium tawa 1 minute per side, then add ghee to both sides and press the edges until crisp. Serve with yogurt.
Ready when: Golden-brown and crisp.
Cook Leftover salan paratha from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
