Name: Kanda Tomato Paratha
Prep time: 15 min
Cook time: 15 min
Total time: PT30 Minutes
Yield: 4 People
Cuisine: European
Ingredients: 4 Tomatoes; 1 small piece Beetroot; 5~6 Garlic cloves; 2~3 Green chilies; 1/2 inch Ginger; 1/4 cup fine Rava; 11/2 cup Wheat flour; 1 tsp Salt; 1 tsp Oil; 2 Onions; 3 tbsp Sattu flour; 1 tbsp Coriander leaves; 1 tsp Red chili powder; 1 tsp Coriander powder; 1 tsp Garam masala; 1 tbsp Sesame seeds

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1 Kanda Tomato Paratha

1.1 Recommended Recipes

2 Some Interesting facts about Kanda Tomato Paratha:-

3 Kanda Tomato Paratha

Kanda Tomato Paratha

The morning rush brings a familiar hustle into every kitchen. The sound of clattering utensils and the aroma of a fresh breakfast bring everyone together at the table. These quiet everyday moments instantly remind us of our childhood. Food connects our busy daily routines to those warm, nostalgic memories of home.

Making a nutritious meal does not require hours of kitchen work. This quick recipe combines simple pantry staples into a wholesome dish. You can easily whip up a hot breakfast that provides steady energy for the family. It simplifies your morning schedule while keeping health a top priority.

Recommended Recipes

Winter special Matar Paratha– Marathi Recipe
Restaurant style Gobi Paratha – Marathi Recipe
Stuffed Anda Paratha – Marathi Recipe
Healthy Palak Paneer Paratha – Marathi Recipe
Cheesy Chili Garlic Paratha – Marathi Recipe

Some Interesting facts about Kanda Tomato Paratha:-

Traditional breakfast recipes often carry hidden culinary benefits. Using specific grains and seeds can aid digestion and boost nutrient absorption. Mixing spices into the base unlocks natural vitamins and deepens the overall flavor profile. Small additions transform a basic daily meal into a powerful source of wellness.

Kanda Tomato Paratha

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

4 Tomatoes
1 small piece Beetroot
5~6 Garlic cloves
2~3 Green chilies
1/2 inch Ginger
1/4 cup fine Rava
11/2 cup Wheat flour
1 tsp Salt
1 tsp Oil
2 Onions
3 tbsp Sattu flour
1 tbsp Coriander leaves
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Garam masala
1 tbsp Sesame seeds

Instructions

Step 1: Chop the tomatoes into large pieces.

Step 2: Grate the beetroot piece.

Step 3: Put chopped tomatoes, grated beetroot, garlic cloves, green chilies, and ginger into a mixer jar.

Step 4: Grind everything together into a fine, smooth puree without adding water.

Step 5: Transfer the puree into a large mixing bowl.

Step 6: Add fine rava to the puree and mix it well.

Step 7: Cover and keep it aside for five minutes.

Step 8: Add wheat flour and salt to the mixture.

Step 9: Knead it into a semi-soft dough.

Step 10: Spray or apply a little oil over the dough to prevent the upper layer from drying out.

Step 11: Cover the dough and let it rest for twenty minutes.

Step 12: Slice the onions thinly and lengthwise for the stuffing.

Step 13: Take the sliced onions in a separate bowl.

Step 14: Add red chili powder, coriander powder, garam masala, and salt to the onions.

Step 15: Mix the spices with the onions well.

Step 16: Add sattu flour and finely chopped coriander leaves to the onion mixture to absorb the moisture.

Step 17: Mix everything thoroughly to complete the stuffing.

Step 18: Take a medium-sized ball from the rested dough.

Step 19: Dust it with dry wheat flour and roll it out slightly or make a small cavity using your fingers.

Step 20: Place a generous portion of the onion stuffing in the center of the dough.

Step 21: Gather the edges of the dough together towards the center, seal it completely, and remove any excess dough from the top.

Step 22: Flatten it gently and roll it out into a paratha of uniform thickness.

Step 23: Sprinkle some white sesame seeds and chopped coriander leaves on the upper surface of the paratha.

Step 24: Press them gently with the rolling pin so they stick well.

Step 25: Heat a tawa or griddle on medium heat and spray a little oil on it.

Step 26: Place the paratha on the hot tawa with the sesame seed side facing upwards.

Step 27: Roast the bottom side properly on medium flame.

Step 28: Spray or apply some oil on the upper side and flip the paratha.

Step 29: Press gently and roast both sides until they turn golden brown and crisp.

Step 30: Remove the paratha from the tawa and serve it hot.

Notes

Add some roasted white sesame seeds on top or chopped coriander.
Garnish with a small pinch of red chili powder or chaat masala over a dollop of butter.

Recipe Video

Servings

Serve with fresh yogurt or a tangy homemade pickle.

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Kanda Tomato Paratha

Kanda Tomato Paratha

Recommended Recipes

Some Interesting facts about Kanda Tomato Paratha:-

Kanda Tomato Paratha

Ingredients

Instructions

Notes

Recipe Video

Servings

Crispy Potato Chakli

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