I Love Paranthas

This evening I had fun cooking up a storm and a HUGE stack of Paranthas. I love those yummy round things! For me having them is a treat and not an every day affair so when I do make them I like to make a whole lot of them, lightly cook them, place them between wax paper, put in ziplock back and freeze them. Then whenever we don’t feel like making up something more involved we can always throw the paranthas on the pan, finish cooking and eat it! 

I made aloo (potato) paranthas with lots of garlic, ginger, cilantro, onions, spices. I was going to try paneer this time, but we didn’t have any, so I tried from fresh feta cheese in them. I love experimenting with foods.

Time sure did fly by! I started at around 6:30pm and by the time I finished and cleand up the kitchen it was 10:30pm. It was fun listening to up-beat music, rolling away the dough, while the kids watched Karate Kid III.

Here is a picture that Narayan took of me while I was in the kitchen….
Making Paranthas

11 Responses to “I Love Paranthas”

  1. Ram Dass says:

    I’ve been on a paratha-making kick lately, too!  Glad to see some other fans… Do you do the thin or the thick ones?

  2. For me the paranthas I like best have less dough and maximum stuffing. I have found that this depends on the flour that you use. The batch that I made yesterday ended up thick because I had to use a different flour. I’m not expert, so am still working on my parantha making skills. I suppose if you do it on a regular basis you get good.

  3. HAHAH Great to see you as an APNA<
    hhehe you can take the punjabi outta punjab but you can’t take the Punjab outta a punjabi :)

    now you tell me that you can make pranthas, why didn’t you tell me earlier!

  4. Gurjeet Singh says:

    I saw the recipe book Mr Sikhnet.

  5. Amrita Kaur says:

    omg this is so cute!!! How did the feta cheese taste?

  6. Hah! I LOVED TO MAKE YOU PARANTHAS. But today I went to Little India in Jackson Heights New York and BOUGHT 5 packs of ready made paranthas for Sat Darshan Singh. They are no where near as yummy as home made, but they were easy to buy.

    I got, Alu, Methi, vegie, ginger, and plain. Being wheat intolerant is very un Punjabi Parathna.

    Parantha’s are int he air. Love Mata-ji

  7. G Singh says:

    wicked lol, a little tip, try making your own panner. boil some whole milk, and once boiling add vinegar, the paneer seperates leaving the water, drain, compress in a meshy cloths to get all water out and shape-

    and enjoy


  8. Harjot Singh says:

    this is making me incredibly hungry.. lucky u!!!

  9. Meet Kamal Kaur says:

    wonderful! very impressive :)
    and mouth watering for sure…
    May God bless you and family!

  10. Great cooking… :) I love the following Parantha recipe. Try it and you will love it.