Lets make Stuffed Paneer Paranthas Recipe are crispy, tasty, and nutritious.
Try making misse theplas prepared from gram flour, wheat flour and spices.Methi theplas can be stored for 3-4 days. Gujarati theplas are prepared with numerous styles.
Sprouted lentils are loaded with proteins, carbohydrates and vitamins. If kids don't relish eating these sprouted dals then stuff them in paranthas. Its a delighful in tastes.
Green vegetables are very healthy. Make them a part of your diet in any way. Winters are here and it is a pleasure eating different hot paranthas every morning. Markets are green with Fenugreek leaves.
These hot, crispy Paranthas are peffered mostly with Butter, Chutney, or Pickle. Gobhi Paranthas can be served any time to eat with curd to enjoy the taste of parathas.
Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida and requires more amount of kneading to prepare a soft dough. Kerala Paratha is soft and crunchy while the inner layers crispy.
Everyone relish eating methi parantha prepared with wheat flour but today we have methi paranthas prepared with semolina with different yet yummy tasty food.
Its always good to have paranthas in the evening, and Podina Parantha is one of the kid's favorite recipe. There is no need of vegetable with Podina Parantha, just roll it up and hand it over to your kid to enjoy.
Often we consume all the pickle and what we are left with is its masala and oil. Try making achari lachha parantha with this oil and masala.
Before winters come to end, try making tantalizing and spicy parathas with millet, potato and spices. During winters everybody relish eating paranthas with millet, ragi or maize.
Definitely like the unique taste of Stuffed Green Pea(Matar) Parantha. Stuffed Paranthas taste much better than the usual paranthas.
Paranthas are almost prepared in breakfast, evening or night at everyone's home. Stuffed paranthas are super delicious than plain paranthas. These stuffed paranthas prepared with seasonal veggies are super tempting.
Everybody relish eating paranthas in dinner. This mint (pudhina) parantha will be liked by kids for sure. So, come let's make pudhina parantha for today's dinner for greatful enjoyment of parathas.
Paranthas made with raw papayas are very tasty and nutritious at the same point of time. We are familiar with the taste of chutney made from raw papaya.
World's best parathas are made in Agra. When Agra became the mughal capital city, paratha became an integral part of their meals. And parathas prepared by their favorite method became famous as Mughlai Paratha.
These tempting paranthas relish eating macaroni a lot. Enjoy the taste of paratha with curd to the delighful breakfast.
When you want to spend a cold wintry evening, partying at home, prepare the delicious Makka Paranthas.
Mooli parantha is thoroughly enjoyed the most in Northern India. We often make stuffed mooli paranthas but we can also mix the grated radish to the dough. The paranthas prepared with both methods have different taste yet taste delicious.
Dal stuffed lachha parantha is a crispy and scrumptious parantha which can be served piping hot for take with delightful taste.
Missi parantha made with chickpea flour, spices and some green coriander whenever you feel hungry and serve steaming hot with curd, chutney, pickle and relish eating.