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Peanut Paratha

In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.

About Recipe

A piece of memory always in a mind how my mother was busy in household work, I was late to school. Most of the time I only eat an apple and straight away to school. In short period of time, she never forgotten to hold me a hot lunch box and said "do not miss it". The aroma of desi ghee oozing my friends and enamoured them to have one byte. I was feeling so grate and blissful realised mothers are always mothers. So for me paratha is a mother's love. Those who feel ghee is for fatness, but for my mother it's a health maker. One teaspoon of ghee taking every day nourish good health, which I observed daily. When I cooked first time peanut paratha and served to my mother. She just eat one byte and started a long list of questions. Did u stuffed onion? Is it tomato? Before she jumped for more, I just asked "What happened"? She replied its crispy and scrumptious. She said if paratha is mother's warmth for you then I would say "it's daughter's love with care and satisfaction for me". At the end it was a happy ending of my new discovered of peanut paratha with such great words.


Good food is always making a good mood. Today I am sharing my own invented Peanut Paratha. It sounds weird peanut paratha but you heard right. Peanut paratha made out of roasted peanuts with home-made spices that tantalize your nostril and flavoured ask you to one byte more which I am sure about that.

Journey of paratha for an Indian is nothing new. A simple round roti glazed with knob of butter summarized a flavourful mark to your taste bud. Paratha are versatile and indulging people distinctive stuffing inside. A full on demanding legendary food of India. But some diet food lovers feel paratha is oily and unhealthy, suggesting different replacements. But why need change to? Believe any food prepared with full effort of balanced ingredients and consumed how much we need, then that's a perfect diet rather than any diet food who staring at me and asking "R u fine?" Just a nightmare for me !

Cook Time

Prep timeCook timeReady inYields

15 min

10 min

25 min

servings 2


for dough preparation:

  • 1 cup wheatflour
  • 1 cup wheatflour
  • 1 teaspoon oil, optional
  • water
  • salt

for stuffing:

  • 1 cup raw peanuts, shelled, skinned
  • 1 onion, medium, chopped
  • 1 tomato, medium, seeded, chopped
  • 1/2 teaspoon red chili powder
  • one-fourth teaspoon turmeric powder
  • one-fourth teaspoon dried mango powder, optional
  • 1/2 teaspoon garam masala
  • 1 teaspoon oil
  • salt


  1. Before planning for the dish you should better to keep ready the dough. Mix all in a bowl except water. Then gradually add water to form soft dough. Cover the dough and refrigerate or keep it in a bowl for half an hour.
  2. Heat a heavy bottomed shallow pan and roasted peanut until brown around 10 to 15 minutes over lower medium flame. For better result keep stirring frequently. Cool them and rub between hands to get rid off skins. In a small jar pulse (4 to 5 times) or blitz the peanuts to form a powder. Over blending will make the nuts oily and mushy.
  3. In a pan heat oil. Though oil is the main ingredient because excess oil, stuffing would come out wet and soggy. Add onions, turmeric, chili powder and stir it. Add chopped tomatoes and cook until mushy. Now add peanut powder, garam masala, amchur powder (optional) along with little salt. Toss gently until the stuffing combined all the spices evenly. Allow it to cool in refrigerator around 1 hour.
  4. Take a medium wheat ball and dust in flour. Roll it into a medium round shaped like poori or small chapatti (roti). Place 2 tsp of the stuffing and should cover three-fourth of the round roti and leave small space between stuffing and end of border or the roti. Fold it to over half looks like a semicircle or half moon shaped. Fold it half semicircle and gently press your palm on paratha, so that the stuffing should spread evenly. Fold again into a triangle shape and dust on flour. Roll it using rolling pin into all the sides of the shape and form a flatten triangle shaped paratha.
  5. Heat tawa/non stick pan, place the raw paratha on hot tawa. A brown spot will be formed when you turned the paratha after few seconds. Turned and other side, a nice pleasant smell of the paratha would come out. Drizzle or smear 1 or 2 tsp of oil over paratha fry both the sides until crispy and brown.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 Susmita Tripathy


Susmita Tripathy (author) on May 11, 2021:

try this at home its amazing.........

Susmita Tripathy (author) on September 01, 2020:

A gluten free amazing dish must be tried in breakfast

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