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Beetroot Parantha
These paranthe get the beautiful ruby red hue of beetroot puree and also the nutrients present in it. Easy to make they can be packed smartly in tiffin box to be taken to office or even to your children school.
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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.
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Palak Parantha
Nothing but green…. the green of the palak (spinach) makes the parathas visually appealing even with the bare minimum flavouring from the green chillies.
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Sindhi Doda
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.
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Garlic Naan
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.
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Malabar Parantha
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.
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Pudina Parantha
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.
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