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.
Paranthas prepared with carrots tastes very delicious. Paranthas are prepared differently then flavor is enhanced.
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.
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.
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.
Cheese burst parantha is a parantha which is filled with the immense amount of cheese and also famous as a street food with delicious taste.
Everyone relish eating methi parantha prepared with wheat flour but today we have methi paranthas prepared with semolina with different yet yummy tasty food.
Paranthas stuffed with spices and soya granules are not only scrumptious to eat but also are full of Protein.
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.
Wheat flour with grated bottle gourd made into a paratha, givr you a unique crispy taste to drool over. It gives a great start to bright the morning breakfast.
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.
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.
When you want to spend a cold wintry evening, partying at home, prepare the delicious Makka Paranthas.
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.
Crusty bedmi parantha, made with fine paste of soaked urad dal kneaded in dough, are very tempting and delicious to eat.
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.
Mix flour and finely chopped fenugreek leaves and make dough and stuff with flavorful stuffing this is a crispy Methi aloo paratha to relish. Prepare the taste with crispy parathas.
Paranthas are often prepared in breakfast, lunch or dinner in everyone's home. Today we have plain parantha recipe which can be kept round or triangular in shape. Must the enjoy the hot parathas.
Bajra theplas prepared during this season taste delicious. Very tempting as well as nutritious. Masala theplas prepared for breakfast or supper.
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.
Leftover Dal is usually not preffered to be eaten again. You can try making an innovative dish of Leftover Dal paratha and make a taste of delighful paratha.
