Tandalachi Bhakri.

Mostly bhakri is made using only rice flour,but I find it difficult to roll,so I follow my mom’s trick of adding some wheat flour,this makes it rollable and remains soft for a long time. This Bhakri goes well with almost everything leafy vegetables or even fish or egg curry. Ingredients: 1 cup Rice flour. 1/2Continue reading “Tandalachi Bhakri.”

Cheese Paratha.

Parathas form an important part of North Indian breakfast and there is no way you can ignore them. Stomach-filling and delicious, stuffed parathas can be enjoyed with curd, pickles and even your favourite sabzi. You must have heard of the usual parathas like aloo paratha, paneer paratha, gobhi paratha; however, here is a paratha recipeContinue reading “Cheese Paratha.”

Amritsari Aloo Kulcha.

Amritsari Kulcha is a popular traditional flat bread from Amritsar,Punjab. It is prepared with maida and spicy potato stuffing and is typically baked in indian tandoor oven . Today we are going to make it on tava using stove top. For this dish to come out well,use iron tava as kulcha will not stick toContinue reading “Amritsari Aloo Kulcha.”

Butter Garlic Laccha Paratha.

During this lockdown,I was craving for Garlic bread but was  not in a mood to bake one,so remembered this recipe which I had come across…and decided to give it a try..this paratha has awesome flavors of oregano,chilli flakes,garlic and of course butter… Ingredients: 1 & 1/2 Cup whole wheat Aata. 1/2 tsp salt. 1 tspContinue reading “Butter Garlic Laccha Paratha.”

Mooli Paratha.

Mooli paratha is a traditional punjabi cuisine delicacy served usually with butter, curd and pickle,they can also be served with curries.Mostly they are served during breakfast but can also be consumed for lunch and dinner. Ingredients: For the dough: 1 cup Wheat Flour. 1/2 cup Maida. Salt to taste. 1 tsp Ajwain. 1 tsp Oil.Continue reading “Mooli Paratha.”