Our “paratha” are made from scratch based on a multigenerational recipe passed down through our great grandparents from the Punjab region of India, who used to bake them outdoors on a “choolah” or a clay oven heated by firewood.
Think of them as Indian flatbread, made from whole wheat, organic flour, that can be stuffed with a variety of ingredients, from potatoes to cauliflower. Paratha are often served for breakfast, alongside raita (a yogurt dip), however they can be enjoyed by themselves at any mealtime.
Serving Suggestion: Heat each side on a skillet for one minute on each side or microwave for 50 seconds.
*Parathas only - yogurt pictured is not included*
Plain: Whole wheat flour kneaded using salt and water. This is hand rolled and layered with beautifully on a hot griddle and roasted lightly with ghee until golden brown.
Potato (Aloo): Our traditional paratha stuffed with freshly boiled mashed potatoes, green peas, spiced with salt, cumin, coriander and amchoor (dry mango powder).
Cauliflower (Gobhi): Our traditional paratha stuffed with grated cauliflower, spiced with salt, cumin, coriander and amchoor (dry mango powder).
Fenugreek (Methi): Our traditional paratha stuffed with crushed fenugreek, chopped spinach and mint leaves.
Sweet lentil (Puran Poli): This delicacy is made by stuffing soft whole wheat dough with cooked yellow lentils, Jaggery brown sugar, cardamom, nutmeg and saffron. They are rolled thin and baked on a griddle with ghee carefully until just the right color of golden brown. When pulled apart they have the perfect ooey-gooey perfection begging to be eaten hot.