Roti is India’s daily bread food and Paratha is its special treat. Paratha is made up from roti dough, pained with oil or ghee, cooked from both sides and then rolled into layers. If you are interested to make different type of Parathas, then you can search here for different type of Paratha recipes like Cheese Paratha, Moong Masala Paratha, Kerala Paratha, Fenugreek Parantha, Sooji Methi Masala Paratha, Podina Parantha, Achari Paratha, Aloo Mix Parantha, Pudina Paratha, Papaya Paratha, Bhutte Ka Paratha, etc. You can also search the important things related to recipes like required ingredients, the number of ingredients and process to make the paratha.
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.
You can use various dals and vegetables to enhance the taste of the parantha and get something different everytime you eat it. We make them in different styles and in various different manners to change the taste.
Lets make Stuffed Paneer Paranthas Recipe are crispy, tasty, and nutritious.
To give the nutrition of these green leafy veggies to kids try preparing paranthas with these veggies which can be served with curd, raita, chutney, pickle or any other sabzi of your taste with delights.
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.
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.
Everyone relish eating methi parantha prepared with wheat flour but today we have methi paranthas prepared with semolina with different yet yummy tasty food.
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.
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.
weet corn is full of vitamins and fiber. We make spicy sweet corn, sweet corn halwa, Bhutte ka khees, but we can also make parathas using sweet corn. Sweet corn paratha is very delicious. Get fresh sweet corn during the winter days
Definitely like the unique taste of Stuffed Green Pea(Matar) Parantha. Stuffed Paranthas taste much better than the usual paranthas.
Most of us must have relished eating this sweet parantha. Sugar stuffed parantha or sweet parantha was one of the favorites for all.
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.
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.
These tempting paranthas relish eating macaroni a lot. Enjoy the taste of paratha with curd to the delighful breakfast.
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.
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.
Paranthas prepared with carrots tastes very delicious. Paranthas are prepared differently then flavor is enhanced.