Olive Parantha with Eggplant Raita

Prep: 15 min Cook: 15 min Yields: 1 Servings Number of Portions: 2


For Parantha:- Atta - 200 gms
Salt - 1/2 tsp
Til - 1 tbl spn
Kalonji - 2 tsp
Green chilly chopped - 1 tbl spn
oil - 2 tbl spn
Olives chopped - 5 tbl spn
Basil leaves chopped - 1/4th cup
For Raita:- Curd - 2 cups
Salt - 1/2tsp
Onion chopped - 2 tbl spn
Tomato chopped - 2 tbl spn
Brinjal small- 1 no
Roasted cumin - 2 tsp
Fresh green coriander - 1 tbl spn
oil - 1 tbl spn


  • To make the Parantha mix all the ingredients except oil and add water to make soft dough. Let it rest for 10 minutes.
  • Now roll out the Parantha, make a cut from the center towards the outer edge of the Pa-rantha. Drizzle little oil and start rolling the Parantha from the open end to make a cone. Rest for another 10 minutes.
  • Now press the cone and roll out into a round Parantha. On a hot tawa cook on both sides till brown. Apply oil and finish the Parantha.
  • For the raita apply the oil on the brinjal and cook it over an open flame or in an oven till the outside is burnt and the brinjal is cooked.
  • Remove/peel the skin and gently chop the brinjal. To this brinjal add rest of the ingredients and whisk well. Serve with hot zaitun paranthas.

Recipe Video


This recipe is inspired from the Mediterranean cuisine and is most refreshing. Enjoy it as a main course or as a snack.