Tomato Almond Paranthas

Tamaatar Badam Paranthas


Paranthas , Thick Curds and Bhavnagari Red Chilli Pickle

Was planning to try out this combination from a long time. I suddenly decided to make it for breakfast. Tomato is rich in dietary fibre, iron, zinc and vitamins.

Almond is full of protein, calcium, phosphorous, zinc and vitamin c.

A combo of these two is pretty amazing. Serve these paranthas with thick curds and  an  achaar( pickle) . Serve with Milijuli sabji.


Wheat flour –  2 cups

Boiled rajma ( mashed) – 1/4 cup

Salt to taste

Oil – 1 teaspoon

Ghee – 1 teaspoon

Grind to a fine paste

Chopped tomatoes – 2

Blanched , peeled, chopped almonds – 6

Dry Kashmiri red chillies – 1

Cumin ( jeera) seeds – 1 teaspoon

Garlic -2  flakes

Ginger – ( chopped) – 1 teaspoon

Chopped onion – 1

Chopped green coriander leaves – 1 tablespoon

A mix of oil and ghee to drizzle around the paranthas



Take a big bowl. Add all the above mentioned ingredients and the ground paste. Mix well. Sprinkle little water  and knead to a fine soft dough. Cover and rest it for 15 minutes. Roll into round paranthas. Cook on a tava. Drizzle oil and ghee around. Cook till golden on both sides. Serve hot.

Chef’s Tips

1) As an option, can add grated carrots and little crushed kasoori methi while kneading the flour.



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