POMEGRANATE AND SWEET CORN SALAD (SUMMER SPECIAL) […]
Paneer is a fresh cheese common in the Indian subcontinent. It is made by curdling milk by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt) to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in cold water for 2 to 3 hours to improve its texture and appearance. And placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for uses in curries.
Instead of doing plain chapati we can add vegetables and make it healthier and tastier. It can be one of the most filling and healthy breakfasts for kids.
One of the most popular and common stuffing is spiced potatoes. And other alternatives used for stuffing are grated radish, leaf vegetables, cauliflower, paneer, green peas, etc.
Parathas are thicker than chapatis or rotis. But in the case of plain paratha, they have been layered by spreading oil or ghee by folding multiple times.
Name of the Paratha differs from one region to another. Such as, parantha, parauntha, prontha, parontay, paronthi, parota, palata, porotha, forota, farata, roti, prata.