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Quintessentially Punjabi, this is what comes to one's mind whenever we hear the word paratha. The Indian flat bread that is a popular breakfast item in many North Indian homes. Originated in Punjab state, this has occupied a special place in everyone's heart. We have umpteen number of variations these days and the charm of it still lingers on everyone's mind. Be it a aaloo or a gobhi, paneer or anda, veggie or onion, paratha is always welcomed with a big smile.
It can be served with pickle.
Ma Shaa ALLAH , amazing ! :kissing_heart::kissing_heart:
Chop the florets and stalks very finely after washing the cauliflower.
To it, add all the other ingredients and mix well.
For the parathas, knead a smooth dough out of all the ingredients listed.
Rest it for 15 minutes.
Now divide into equal sized balls.
Roll each into a small disc.
Place 2 tablespoon of the fillng onto one disc.
Place another one on top of it and press the edges and seal it.
Roll out into a big paratha now.
Heat a heavy griddle or tawa.
Roast the paratha well on both the sides smearing ghee on it generously.
Make all in the same way.
Serve them hot with curd and pickle for a yummy breakfast.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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