Tomato Paranthas

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 350 gm - wheat flour
  • 2 - medium size tomotao (ripe and juicy)
  • 1 to 2 - green chillies
  • 1/2 inch piece - ginger
  • salt - 1 tsp
  • coriander power - 1 tsp
  • a few sprigs - fresh coriander

How to Make Tomato Paranthas

  • Blend tomatoes, ginger, chillies in to a smooth paste in an electric mixer. Add salt and coriander power to it. Mix this paste to the wheat flour in a large bowl.
  • Add finely chopped fresh coriander leaves to it. Knead with your hands or in a food processor until the dough is soft and pliable.
  • Add water if the dough is too hard.
  • Cover the dough with a moist cloth and keep aside for at least 30 mins.
  • Take a walnut size portion of the dough and roll into a disc of about 6 inch diameter.
  • Cook the paratha on an iron griddle or a frying pan over medium heat using little oil.
  • It can be served with plain yogurt or mint chutney.