Category: Rotis & Parathas

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Methi Thepla – A Popular Gujarati Special Roti

Methi Thepla is to travellers in Gujarat what Pulihora (Puliyodarai) and Daddojanam (Thayir Sadam) are to South Indians. A roti made with wheat flour, yogurt, oil, and loads of fresh fenugreek leaves, it stays fresh for 3-4 days. The trick to making it last is to use oil liberally in the dough and while cooking a Thepla....

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Phool Gobi ke Paranthe | Cauliflower Paratha

Cauliflower is a vegetable that I am at a loss to cook with. I mostly use it in Pulao and Biryani or then in a dry curry such as Phool Gobi Aur Matar ki Bhaji (Cauliflower and Peas Curry). Recently, I learnt to make this Phool Gobi Ke Paranthe (Cauliflower Paratha) from the lady who helps me with cooking and it...

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Aloo Paratha – Unleavened Bread Stuffed with Spicy Mashed Potato

Aloo Paratha is universally loved Punjabi stuffed bread that can be had for any meal; be it breakfast, lunch, or dinner. There are few dishes that can beat the satisfaction of a well-made, warm Aloo Paratha with chilled dahi (curd or plain yoghurt), white butter and spicy pickle! The best Aloo Paratha I ever had was made by this cook named Suraj who...