Bread is an important part of Indian food. Roti is India’s daily bread food and Paratha is its special treat. Most people eat the parathas in breakfast because of it heavy food. Poori is cooked in deep-fried oil and it’s too easy to make. Naan is made from white flour and it’s cooked in tandoor. You can find here so many verities of slices of bread like Sweet Til Puri, Naan butter, Cheese Paratha, Moong Masala Paratha, Radhaballabh Poori, Methi Thepla, Maize flour Poori, Fenugreek Parantha, Kerala Paratha, Sooji Methi Masala Paratha, Achari Paratha, Makki di Roti, Puffy Soft Milk Poori, Pudina Paratha, etc.
During winters everybody relish eating sweet poori prepared with sesame seeds, especially kids. We can even pack these in lunch box of children.
Kids at home are very fond of Sweet Pooris. It tastes like sweet biscuits with sweet taste.
Missi roti is not only scrumptious to eat but is also very nutritious. You can make missi roti for lunch or dinner, you'll relish eating it for sure bases.
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.
We will prepare Aloo Naan on tawa which will taste just like tandoori naan. Stuffed Naan really tastes amazing with the delicious taste.
Lets make Stuffed Paneer Paranthas Recipe are crispy, tasty, and nutritious.
Makke ki Roti and Sarson ka Saag is pure bliss during winters. Many people find it difficult to make Makke ki roti. So lets make Makke ki roti easily and relish a sumptuous meal with crispy taste.
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.
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.
Most of us must have relished eating this sweet parantha. Sugar stuffed parantha or sweet parantha was one of the favorites for all.
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.
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
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.
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.
Every day it is surely going to make everyone happy. If you want to eat something different like Naan than roti or chapati Recipe.
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.
Definitely like the unique taste of Stuffed Green Pea(Matar) Parantha. Stuffed Paranthas taste much better than the usual paranthas.
Dal Poori can be made in many different ways. You can make Dal Stuffed Poori (दाल भरी पूड़िया (Dal stuffed Poori) by stuffing dal mixture into the poori or you can make Dal Poori (बेड़मी पूरी (Bedmi Poori) by kneading the dal paste in the flour.
Chawal ki Roti, RotiChawal ki Roti(rice bread) is very tasty and is eaten all over India. In Bihar, Chawal ki Roti with sweet and sour pumpkin curry, while spicy brinjal curry and coconut chutney with this roti is loved in Bangalore and Mysore.
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.
