This happens often with me – I make rajma masala ((red kidney beans curry), there is plenty left over after a filling meal and then I don’t feel like doing a repeat for the next meal. What is the best way to finish off the remaining rajma masala? My vote goes to making these super-tasty rajma parathas, packed with the flavors of the rich tomato-garam masala gravy.
Carom Seeds
Methi Parathas: Fenugreek Flatbread
Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness of fenugreek beautifully. The end result is delicious.
Cheese Parathas
Cheese parathas teeter dangerously close to the limit of "healthy" but when you crave cheese, far wiser to club it with wheat flour bolstered with fenugreek leaves and carom seeds than ordinary white bread, right?
Onion Tomato Parathas
Prepare a fabulous Indian meal with wheat flour, onion and tomatoes – and no other vegetables! Make stuffed onion tomato parathas (pyaz-tamatar parathas). This onion-tomato filling came to be as I was out of other vegetables and it was raining too heavily for me to venture out and restock. Sometimes, necessity and laziness can produce wondrous results. Onion tomato parathas are proof!
How To Make Triangular Parathas
Have you had those triangle-shaped parathas with layers inside them and wondered how they got made? Wonder no more: in this post, I’ll show you how to make triangular parathas with step-by-step pictures.
The word "paratha" comes from the words parat (layer) and atta (flour). So parathas are literally layers of cooked flour.