It always feels good to have hot and crispy paranthas in Winters. You can make stuffed vegetable paranthas or knead the vegetables in the dough to make paranthas for the breakfast. Paranthas in Winters make your taste buds happy and are equally nutritious.
Paranthe are a part of our daily meals. We make them in different styles and in various different manners to change the taste. You can use various dals and vegetables to enhance the taste of the parantha and get something different everytime you eat it. Lets make Channa Dal Paratha today.
We are familiar with the taste of chutney made from raw papaya. But you ca also try making paranthas from it. Paranthas made with raw papayas are very tasty and nutritious at the same point of time. Today we will make Raw Papaya Parantha for the breakfast menu.
Finely grounded Moong dal, spices and wheat flour kneaded together help in preparing a traditional rajasthani recipe - ’Moong Dal Masala Parantha’. You can enjoy it for breakfast or dinner and will surely love it.
Paranthas are the main food item in North India. Paranthas are served in morning as breakfast and even in the lunch as well as in dinner. Lachcha parantha is one of the famous recipe of North India. So lets make Lachcha Paranthas (Layered Paranthas) in the breakfast today.
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. Letâ€™s try hot fenugreek leaves parantha today!
Dal(Pulse) Rice Parathas can be made from any pulse like Arahar, Moong, Masoor, Channa, Urad etc. If you have any left over rice or dal in your refrigerator, then you can very easily cook hot and crispy Dal Rice Parathas. Your family members will definitely love to eat them.