On the other hand, high-fibre or protein fillings like besan, fenugreek (methi), carrot, paneer, and peas can transform your paratha for a sinful indulgence to a healthy and filling meal. A little bit ...

A buttery and flaky paratha from Amritsar, often served with a side of chole (chickpea curry). Fenugreek leaves infused into ...

It’s also high in fibre, which aids digestion and keeps you feeling full for longer. 3. Paneer Paratha: Protein-Packed ...

Whisk egg yolk, spices and herbs to add it to your paratha. You can get this done in under 10 minutes. Make a filling with crushed paneer, onions, common spices, condiments and herbs for this paratha.

Grind the palak with the green chilly, in a mixer/blender, into a fine paste. Keep aside. Cut the paneer into 1-inch cubes.

A day ago, Neena Gupta gave us a sneak peek into her morning indulgences by sharing a picture of a piping hot paratha served ...

Parathas made from buckwheat, water chestnut flour and alu have a different texture, and an altogether unusual taste.

When it comes to having vegetarian food, most of us non-vegetarians feel the same way — we don’t like it much. Hence, we can ...

Kathi rolls first appeared in Kolkata as meat skewers wrapped in the flaky fried flatbread paratha. What is paneer? Paneer is a fresh cheese used in Indian cooking. Your best bet to purchase ...

Boman Irani Visits Chef Vikas Khanna's New York Restaurant, Calls It An "Unforgettable" Experience Shahid Kapoor did not take ...

A tangy and sweet chaat made with roasted sweet potatoes, lemon, and rock salt. A sweet treat made from water chestnut flour, ...