Lets make Stuffed Paneer Paranthas are crispy, tasty, and nutritious.
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.
You can make stuffed vegetable paranthas or knead the vegetables in the dough to make paranthas for the breakfast. It always feels good to have hot and crispy paranthas in Winters.
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.
Definitely like the unique taste of Stuffed Green Pea(Matar) Parantha. Stuffed Paranthas taste much better than the usual paranthas.
Bajra theplas prepared during this season taste delicious. Very tempting as well as nutritious. Masala theplas prepared for breakfast or supper
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
If you stuff maize flour parantha with potatoes, they'll definitely taste delectable. Relish eating roti and paranthas made with maize flour and millet flour, especially during winters seasons.
Crusty bedmi parantha, made with fine paste of soaked urad dal kneaded in dough, are very tempting and delicious to eat.
Paranthas prepared with carrots tastes very delicious. Paranthas are prepared differently then flavor is enhanced.
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.
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.
Most of us must have relished eating this sweet parantha. Sugar stuffed parantha or sweet parantha was one of the favorites for all.
Paranthas stuffed with spices and soya granules are not only scrumptious to eat but also are full of Protein.
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.
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.
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.
These tempting paranthas relish eating macaroni a lot. Enjoy the taste of paratha with curd to the delighful breakfast.
Dal stuffed lachha parantha is a crispy and scrumptious parantha which can be served piping hot for take with delightful taste.
Flax seed are full of many nutritional value and can be used to prepare chutney, pinni, roti, cheela and so on. In fact sweet flax seed parantha also taste delicious with joyful taste.
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.
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.
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.
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.
Bathua (Pigweed) is readily available in winters. Enjoy hot pigweed paranthas that are not only yummy but rich in carbohydrates and proteins as well.
When you want to spend a cold wintry evening, partying at home, prepare the delicious Makka Paranthas.
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.
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.
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.
Grated boiled arbi, chickpea flour and desi spices mixed arbi parantha taste super scrumptious. Serve these steaming hot paranthas with chutney, pickle, raita or any sabzi that you relish eating. Even those who pinch there nose at arbi.
Steaming hot paranthas make a perfect breakfast. Today we are making matar peas parantha.
These nutritious sprouted moong dal masala paranthas can be stuffed or mix to the dal to flour taste super yummy in both ways. Today we will prepare sprouted moong dal paranthas where dal is kneaded to the dough with it.
Tasty and healthy spinach lachcha parantha is a great and perfect.
Everyone relish eating methi parantha prepared with wheat flour but today we have methi paranthas prepared with semolina with different yet yummy tasty food.