In a bowl, mix flour, salt, ajwain, kasuri methi, and semolina for that crispy texture. Use the water from the lauki to knead the dough-it makes the paratha healthier. If your stuffing is still a ...

Made with methi (fenugreek) leaves, this yummy paratha is packed with flavour. You can relish it for breakfast, lunch, or dinner, along with some curd or pickles. First, we need to wash the methi ...

For an extra taste boost, put in kasuri methi (dried fenugreek leaves ... treat͏ will surprise guests if served hot with naan ...