Victoria is right about the flour. Most flour sold in the US if All-Purpose, so it works better for quick breads, cakes and such. For any yeast bread, a flour with the higher gluten/protein works best and you can find it as Baker’s Flour if there isn’t an Indian market in your area.
In the US they now make Jalapeno (Monterey) Jack cheese, also called Hot Pepper Jack. They make (but in small amounts) Colby-Jack Pepper Cheese, Havarti Pepper cheese as well as a cheddar with peppers. I like your recipe where the person chooses the cheeses they like and add peppers to taste. A dish like this really satisfies the taste buds and fills you up and keeps you going. Since I live alone I don’t cook as much as I used to but I surely enjoy reading your recipes and commentary.
Gabriele, thank you. I appreciate the comments and like to learn from each other.
You don’t add oil in your paratha dough?
Divya, you don’t need to
Those paratha look fantastically delicious! It us always a pleasure to watch Manjula cooking. I want to point out to those that don’t know – chapatti atta wheat flour is different from US whole wheat or white wheat flour. Chapatti atta has more protein and performs differently in cooking. US flour may not work so well to get such smooth, even results. So get some chapatti atta (flour)! and your recipes will turn out more like Manjula’s! No wonder she is always smiling and happy!
Victoria, thank you for explaining
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