Parantha Churi

Re-crisp each leftover parantha on a hot pan or griddle over medium heat, pressing down with a press, for 1–2 minutes per side.

Transfer the warmed paranthas to a plate and allow them to cool slightly until comfortable to handle.

Tear and crush the crisp paranthas into small bite-sized pieces using your hands.

Heat the ghee in a wide pan over medium heat.

Add the crushed black peppercorns and red chilli powder to the warm ghee and sauté for 30 seconds until fragrant.

Add the crushed parantha pieces to the pan.

Sprinkle the sugar and chopped fresh coriander over the parantha mixture.

Toss and cook everything together over medium heat until the sugar melts slightly and coats the parantha pieces, about 2–3 minutes.

Transfer to a bowl, garnish with extra fresh coriander, and serve hot.