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KRI Kitchen - Pistachio Paranthas

753 views · Published 6 June 2014 · 6:59 · Indexed 5 October 2026

Channel: The Kundalini Research Institute · 2014 · Nonprofits & Activism

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This recipe is in both Foods for Health and Healing and Man to Man, A Journal of Discovery for the Conscious Man, both by Yogi Bhajan, PhD, and available on The Source, KRI's online bookstore.

Foods for Health and Healing says this food is known as a natural remedy for arthritis (taken as a mono diet). It also indicates that pistachio paranthas can revitalize male sexual organs. For that purpose, a man should one day a week eat two paranthas and nothing else.

Flour:
½ cup corn flour (not the same as 'corn meal')
½ cup garbanzo flour
½ cup bhajara flour (available in Indian or International stores; if not on hand, use whole wheat flour)
3 cups whole wheat flour

Mix the flours together with a little water until you have a dough consistency. You may want to use less of the garbanzo flour and more of the bhajara or whole wheat flour, as these latter two tend to make the dough stick together a little bit better.

Stuffing:
1 lb. pistachio nuts (unsalted, shelled)
1 cup minced cauliflower
1 cup onion, chopped
2 tsp saffron
1 tsp red chiles
2 tsp salt
1 tsp pepper
¼ cup milk
ghee

To use the saffron, you must first take the saffron and soak it overnight in milk. In the morning, take all the above ingredients and blend them together in a food processor until you have a fine mixture.

The pistachio nuts are the main ingredient in this stuffing mixture; use a smaller amount of cauliflower than you do pistachio nuts. All of the other ingredients can be used in any amount as seasonings.

To prepare the parantha: Once you have the dough made and you have kneaded it for a while, place about a golf ball sized ball in your hand. On a floured surface, roll the dough out with a rolling pin until you have it flattened to about 6 inches in diameter. Next take about ½ of the stuffing mixture, place it in the middle of the flattened dough. Next bring the sides of the dough up, and pinch them together at the top, completely sealing the stuffing mixture inside. Now roll it out again into a flattened 6" diameter. In a chapati pan or frying pan, over a low-medium flame, place your stuffed parantha. Cook it on one side for about 10-15 minutes on this dry pan. After 10-15 minutes turn it over and then take a lot of ghee, and pour it on top of the parantha. It will go through the bread to the other side. Cook this side for about 5 minutes on the same low-medium flame. Take a spoon and keep pressing down on it, until it is done. It is very delicious. It can be eaten with yogurt. It is a very pure food.

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