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. Your entire family will relish eating it for sure. These can also be packed in lunch for kids.
Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida(flour) and requires more amount of kneading to prepare a very soft dough.
Traditional Kerala Paratha is knead continuously for an hour and its texture has to be similar to that of a pastry. The outer layer of Kerala Paratha is soft and crunchy while the inner layers are cushy.
Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make traditional missa masala parantha and serve with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed for lunch for kids.
Potato Stuffed Parantha is a recipe commonly made in Punjab and Uttar Pradesh. Potato Stuffed Parantha is the best option to eat in the chilled winter's morning as a breakfast. Lets make Potato Stuffed Parantha today.
Gujarati theplas are prepared with numerous styles. Try making misse theplas prepared from gram flour, wheat flour and spices. These can be packed in lunch or carry these when off for an outing. Methi theplas can be stored for 3-4 days.
We get fresh sweet corn during the winter days. Sweet 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.