I tried this recipe and found it easy to make and absolutely delicious! I like Indian food, I just need to learn more about the foods of the different regions.
Do we use the same amount of dry fenugreek leaves (kasuri methi)? Thank you.
I hope that I will be able to be the first comment here! Haha
These just came off the griddle and are fantastic! They are tricky to work with, especially since I wanted to avoid plastic. So I made a ball in my hand, flattened it, added it to the skillet and then when it was dry enough to flip I flipped and pressed down hard to flatten. I now k ow what Manjula means when she says these are biscuity, less like what you’d normally think a paratha is, but it is a good thing! These are so unique and flavourful. Dense on the inside, crunch on the outside, and with tea, gravy, etc. that is the way to go. I can’t wait to dunk these in some gravy or too with chutney to go with some aloo palak and some roasted gobi.
Happy new year and thanks for another home run recipe, Manjula!
Thank you
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