A healthy twist to the traditional Chini ke Paranthe….sweet fragrant and so delicious for a weekend Brunch, your kids will especially love them!
These paranthas were a chance invention….that came after one of our Fall apple picking expeditions. 🙂
My family went quite overboard and picked more than 18 pounds of apples! What you pick you have to buy is the orchard rule…and what you buy you have to eat…is my rule!! So this took us on a fantastic journey of discovering the many different ways we can use this fruit! For one month my family found apple being cooked in every possible way, sweet and savory….one of them being, Multigrain Applechini Paranthe!
Inspiration Ruchi Goyal
Method:
Make dough using multigrain floor and grated apple, using absolutely no water. Divide the dough into small balls. Take one ball of dough, roll it out into a circle. Set it aside. Take another ball of dough roll it out into a circle, sprinkle some cinnamon sugar. Cover with the first circle of dough. Press to seal sides. Roll out into an even thin Parantha. Shallow fry on hot tava….serve hot with mango pickle!