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.

Wash the spinach, tear the thick stem in the leaf and chop them roughly. Heat a pan with oil and splutter jeera in it. Add the chopped palak and fry in low flame. 3. First mix the flour well with ...

Dust the worktop with some whole wheat flour, and roll each spiral into a parantha of medium thickness. Heat a non-stick tawa, place the paranthe, one at a time, on it and cook on medium heat for 2-3 ...

This recipe includes whole wheat flour, besan, fenugreek leaves, cumin seeds, green chilli-ginger paste, red chilli powder, curd, oil, and salt for a delicious dish. Add water as needed to knead a ...