Parathas are a staple breakfast item in North India, especially in Punjabi households. While there's no specific season to relish parathas, there's something about the winter season that makes us ...

Winter and paratha go hand-in-hand. We find a variety of parathas during the winters. Here's matar paratha for your indulgence. Indian cuisine, even the regular sabzi, dals, and curries, gives you the ...

1. In a large bowl or parat, take the wheat flour and ½ tsp salt. Add a little water at a time and knead to a soft dough. Add 1 tsp oil and knead well. 2. Let the dough rest for 20 minutes. Meanwhile ...

Can you have too much of a good thing? Not when it comes to these Palak Matar Paneer Paratha. A paratha dough made with fresh spinach (you can really taste it!) encases a gently spiced paneer and ...

While idli is light and steamed, paratha is hearty and often cooked with oil or ghee, making the comparison even more interesting. Jowar, a naturally gluten-free millet, is rich in fibre, minerals, ...