Prepare the wheat dough and rest for 20 minutes. Meanwhile, prepare the stuffing by heating a pan with oil, adding chopped onions, ginger-garlic paste, and spices.

Mix flour, salt, oil, and warm water in a bowl. Knead for 10 minutes, then divide into equal-sized balls. Grind green chilli and ginger, coarsely add green peas, mix salt, garam masala, turmeric, ...

6. Roll the stuffed dough into a parantha and Smearing shallow fry oil. 7. Let both sides of the parantha turn golden brown. 8. Serve hot with curd or pickle.

The video opens with the food vendor rolling out dough, filling it with two pieces of gulab jamuns and crushing them. The vendor tops the parantha with sugar syrup. (Photo Credits: Instagram) Food ...

Ingredient 2 medium potatoes, boiled, peeled and mashed ½ cup boiled and crushed green peas ¾ cup grated cauliflower ½ cup squeezed grated cabbage ½ cup grated carrots 2 tablespoons boiled and crushed ...

Prepare the dough by mixing whole wheat flour, water, and a pinch of salt. Knead well and set aside for 20 minutes. Soak broccoli in warm water. Divide the dough into balls. Roll each ball into a ...

The Tribune, now published from Chandigarh, started publication on February 2, 1881, in Lahore (now in Pakistan). It was started by Sardar Dyal Singh Majithia, a public-spirited philanthropist ...

Ingredients 1½ cups whole wheat flour (gehun ka atta) + for dusting Salt to taste 1 tablespoon oil Ghee for applying Pickle to serve Yogurt to serve Spice mix 1 teaspoon red chilli powder 1 teaspoon ...

Let’s decode the dishes one by one. The ingredients of aloo parantha include whole wheat flour, spices, mashed potatoes and ghee/oil, and its glycemic index (GI) is medium to high, ranging between ...