Methi Parantha
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.
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.
Usually aloo paranthe are made by stuffing spicy potato mixture in wheat flour dough, rolled out into paranthe and cooked in ghee. But here we have mixed all the ingredients and kneaded into a dough to make the paranthe which just as luscious.
Warm Pesto bread and the lovely aroma coming from garlic and parmesan powder, will make you drop everything and grab a lice, slather pesto mayo on it and enjoy the bread.
You can enjoy this parantha as a breakfast snack or even pack it in the tiffin box and take it to office. This is Sanjeev Kapoor exclusive recipe.
Stuffed paranthe can be made with different stuffings. Here we have stuffed the paranthe with a mixture of a medley of vegetables making it more nutritious.
Paranthe stuffed with sweet chenna, topped with almonds and pistachios and cooked with ghee. Rich and tasty, these paranthe will be enjoyed by all, especially the children.
Palak paneer is a very popular dish that is enjoyed all over our country and outside it too. Here we have used these two ingredients to make delicious paranthas that will be enjoyed by both children and adults.