Luchi
Luchis are to East India, what puris are to the West, North and Central India… Just that maida replaces wheat here. This is Sanjeev Kapoor exclusive recipe.
Luchis are to East India, what puris are to the West, North and Central India… Just that maida replaces wheat here. This is Sanjeev Kapoor exclusive recipe.
Nothing but green…. the green of the palak (spinach) makes the parathas visually appealing even with the bare minimum flavouring from the green chillies.
Flavourful rice flour and veggie pancakes made in Sindhi-style are filling. Tastes amazing with ketchup, curd or pickle. This is Sanjeev Kapoor exclusive recipe.
Butter-soaked, this fermented bread with predominant flavour of garlic is worth dunking into paneer makhanwala or and any gravy dish. This is Sanjeev Kapoor exclusive recipe.
The flaky Malabar Parantha is a refined flour-and egg-based version of lachhaa paranthas of the North. It serves as an excellent accompaniment to any spicy vegetarian or non-vegetarian curry.
Whole wheat flour kneaded with refreshing and cooling mint leaves and rolled out into paranthas is another great option for anytime snack, quick meals and outings especially during hot summer months.
A simple wheat flour-fenugreek leaves based flatbread with spices is an all-time favourite when it comes to tiffin, snacks and picnics. This is Sanjeev Kapoor exclusive recipe.
Hot puffed sweet pumpkin pooris or bhoplyache gharge is a popular Maharashtrian snack which is not only easy to make but also a crowd pleaser. Stays fresh for a long time, but will finish in one sitting because it's that delicious.