Winters without matar paratha seem incomplete. Fresh peas are perfect for preparing stuffed parathas and enjoy them with pickles, chutney, and raita. These flatbreads are healthy and widely consumed ...

Toss in salt, chilli powder, coriander powder, ajwain, green chillies, methi. Add ghee and give it a good mix until well combined. Heat a tawa (griddle) on medium flame and place the paratha on it.

Roll this triangle into a slightly thick paratha. Heat a tawa on medium heat. Place the rolled paratha on it and cook for 1-2 minutes until bubbles form. Flip and apply ghee or oil on the cooked side.

Wheat flour – 1 cup Salt – As needed Ghee – 1 tbsp Beetroot, grated – 1 Black pepper – 1 tsp Red chilli powder – 1 tsp Make roundels of the dough, roll it out, fill a generous amount of the beetroot ...

Mix it well. Step 2 Gradually, add water to knead a soft dough. Take a portion out of the dough and roll it. Step 3 Heat a tawa and cook the paratha evenly from both sides. Apply some ghee and cook ...

Step 4: Stuff the dough balls with the corn and cheese filling. Gently flatten each with your hands, then use a rolling pin to roll them out into flat parathas. Step 5: Put the paratha on a hot pan ...

1. Heat oil or ghee in a pan. 2. Sauté onions until translucent, then add tomatoes and spices. 3. Add crumbled paneer and cook for 2-3 minutes. 4. Garnish with coriander leaves and let it cool.

Few of the most satisfying dishes from the royal kitchens of Awadh are vegetarian in soul. Surprised? The lanes of Lucknow ...

Roll the dough lightly. On the other side, place a pan on a low flame. Now fry the rolled paratha in the pan. When the paratha is cooked from both sides, take it out. Make all the parathas in the ...

Firstly, grate ½ gobi coarsely. In a bowl take 2 cup grated gobi. Add ½ tsp garam masala, ½ tsp cumin powder, ½ tsp coriander ...